Imam Bayildi

  • 1 onion – peeled and chopped
  • 200g tin of chopped tomatoes
  • 2 tbsp currants
  • 1 pinch cinnamon
  • 1 pinch cloves
  • fresh parsley
  • 30g pine nuts
  • 4 smallish aubergines
  • 1 clove garlic
  • 1 bayleaf
  • squeeze lemon juice
  • raw cane sugar
  • olive oil
  • 70ml water
  • black pepper


  1. Sauté the onion until soft in 2 tablespoons of olive oil.
  2. Add the tomatoes to the onion, and then stir in the currants, cinnamon, cloves and lots of freshly ground black pepper.
  3. Cook for 20-30 minutes until reduced, then add 2 tablespoons (or more!) fresh chopped parsley and all the pine nuts.
  4. Rinse the aubergines and cut slits in them.
  5. Stuff the cooked mixture into the slits in the aubergines and place them in a shallow oven dish.
  6. Mix 70ml water with 70ml olive oil, the garlic (peeled and crushed), bayleaf, lemon juice and a pinch of sugar.
  7. Pour this mixture over the aubergines, cover with foil and bake at 180C/350F/Gas Mark 4 for 30 minutes.
  8. Serve chilled with crusty bread.