Imam Bayildi — Stuffed Aubergines in Olive Oil

Peel the aubergines in stripes, soak in salted water for twenty minutes, pat dry and rub with olive oil.

Roast at 200°C for twenty minutes, until the skins just wrinkle, then leave to cool a little.

Cook the chopped onions in olive oil over low heat for fifteen minutes, until the edges turn sweet.

Add garlic, chopped tomato, parsley, salt and a pinch of sugar and cook for five more minutes.

Split the aubergines lengthways, open them out and fill generously, then arrange them in a baking dish.

Add half a cup of hot water and a drizzle of olive oil and bake at 180°C for twenty minutes; serve warm.