Imam Bayildi

(Serves 2)

Ingredients

1 medium aubergine
0,25 dl olive oil
1 medium onion, peeled and cut lengthways
1 tsp cumin seeds
1 tsp coriander
1 tsp paprika
2 whole garlic cloves, peeled and chopped
2 Tomatoes, coarsely chopped
1/2 tbsp tomato purée
1/2 tbsp coarsely ground black pepper
1 tsp Salt
20 g flat-leaf parsley, finely chopped
0,15 dl hot water

Method

1. Slice the aubergins in half lengthways, score the flesh and scoop out leaving a 1 cm thick edge.

2. Heat the oil and sauté the onions and scooped out aubergine flesh together for about 5 minutes.

3. Add the cumin seeds, crushed coriander, paprika, garlic, tomatoes, tomato purée, pepper and salt and simmer for a few minutes.

4. Spoon the mixture into the aubergine 'shells'.

5. Place the aubergines into an ovenproof dish and carefully pour round the hot water.

6. Cover with foil and bake at 200°C for 40 minutes or until aubergines are tender, topping up the water if it evaporates too quickly.

7. Sprinkle with parsley and serve.