Imam bayildi slow baked aubergines in tomato and onion
Whole aubergines stuffed with soft onion, tomato and garlic and baked until meltingly tender. Wonderful warm or cold.
- Time1 hr 30
- LevelMedium
- Costabout £1.56 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Peel the aubergines in stripes, leaving some skin. Slit each lengthways down the middle without cutting through the ends.
- 2
Heat 3 tbsp oil in a frying pan and brown the aubergines for 8 minutes, turning, until golden on all sides. Lift into a baking dish.
8 min - 3
In the same pan, fry the onions in the remaining oil for 10 minutes until soft. Add the garlic, tomatoes, sugar, salt and cinnamon and cook for 8 minutes. Stir in the parsley.
18 min - 4
Open up each aubergine and spoon in the filling, piling any extra on top.
- 5
Pour the water around them, cover with foil and bake at 180°C (160°C fan) for 45 minutes until completely soft.
45 min - 6
Cool slightly and serve with the juices spooned over.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.