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Imam bayildi
An adaptation of a traditional Turkish dish with the fragrant aroma of allspice.
What you need
- 4 small aubergines
- seasoning
- 150 ml olive oil
- 2 onions, peeled and finely sliced
- 1 red pepper, cored, de-seeded and chopped
- 2 cloves garlic, peeled and crushed
- 400 g canned chopped tomatoes, drained
- 45 ml chopped fresh parsley
- 1/2 tsp ground allspice
- 75 ml water
- 1/2 tsp caster sugar
- 4 1/2 tsp lemon juice
- 6 tsp fresh white breadcrumbs
- 25 g pine nuts, toasted
Method
Halve the aubergines lengthways. Leaving a substantial shell, scoop out some of the flesh and reserve.
Sprinkle the insides of the aubergine shells with salt. Put upside down on a plate. Leave for 30 min to drain.
Heat 30 ml of the oil in a saucepan. Fry the onions, pepper and garlic gently for 15 min until soft. Add the drained tomatoes, reserved aubergine flesh, parsley, allspice and seasoning. Simmer gently, uncovered, for 20 min.
Preheat oven to 150°C.
Rinse the aubergines well. Pat dry with kitchen paper. Arrange them in a shallow overproof dish. Spoon the tomato filling into each aubergine half.
Mix the remaining oil with the measured water, the sugar and lemon juice and seasoning. Pour around the aubergines. Sprinkle the breadcrumbs over the filling. Cook in the oven for about an hour until tender.
Serve hot or cold, sprinkled with pine nuts.
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Preparation 25 minutes Cook 1 hour, 35 minutes Waiting » 30 minutes Stand 30 minutes Total 2 ½ hours -
Energy 531 kcal/serving Fat 5.00 g/serving Carbohydrates 177.68 g/serving Glycaemic Index 7 Glycaemic Load 3.42 
Serving suggestion
Garnish with chopped fresh parsley. Serve with pitta bread.
Cook's tip
| Per portion | Per 100g | Men | Women | |
|---|---|---|---|---|
| Energy (kj) | 2224 | 287 | 10475 | 8350 |
| Energy (kcal) | 531 | 68.7 | 2500 | 2000 |
| Protein (g) | 9.20 | 1.19 | ||
| Carbohydrate (g) | 45.8 | 5.91 | 345 | 275 |
| Fat (g) | 38.7 | 5.00 | 95 | 70 |
| Fat (saturated) (g) | 5.35 | 0.69 | ||
| Fibre (g) | 16.3 | 2.10 | ||
| Sodium (mg) | 44.3 | 5.72 | ||
| Salt (equivalent) (g) | 0.11 | 0.01 | 7 | 5 |
| Per Portion | Per 100g | RDA | |
|---|---|---|---|
| Vitamin A (µg) | 224 | 29.0 | 800 |
| Vitamin B-12 (µg) | 0.00 | 0.00 | 1 |
| Vitamin B-6 (mg) | 0.67 | 0.09 | 2 |
| Vitamin C (mg) | 68.0 | 8.79 | 60 |
| Vitamin D (µg) | 0.00 | 0.00 | 266 |
| Vitamin E (mg) | 5.22 | 0.67 | 10 |
| Zinc (mg) | 1.41 | 0.18 | 15 |
| Calcium (mg) | 90.7 | 11.7 | 800 |
| Folate (mcg) | 134 | 17.3 | 200 |
| Iron (mg) | 3.27 | 0.42 | 14 |
| Magnesium (mg) | 113 | 14.7 | 300 |
| Niacin (mg) | 4.57 | 0.59 | 18 |
| Pantothenic acid (mg) | 1.65 | 0.21 | 6 |
| Riboflavin (mg) | 0.26 | 0.03 | 1.6 |
| Phosphorous (mg) | 197 | 25.6 | 800 |
| Thiamin (mg) | 0.43 | 0.06 | 1.4 |
This recipe is:
Demi-veg- Vegetarian
- Vegan
Corn-free
Cow-dairy free
Dairy free
Egg free
Peanut free
Shellfish free
What the text colours mean:
- Low in fat
- High in fibre
- Rich source
- Known source
This recipe is estimated to provide the nutritional content shown alongside.
The following ingredients were not included in the calculations because their contribution to nutrition is negligible seasoning or unavailable
IMPORTANT: You should consult a doctor before making any significant dietary changes. The information presented here or made available through this website is intended as a guide to help you plan a healthy diet. It is not intended to replace or substitute for the services of trained health professionals.
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