The Turks have about a thousand magical ways with eggplant and this is the most famous - said to be so good it made a sultan faint. While we're still steady on our pins, it is a most excellent vegetarian dish, with meltingly soft eggplant halves stuffed with a delicious mess of slowly cooked red pepper, onion and tomato, lightly spiced, dotted with currants and flecked with oregano and parsley. Traditional imam bayildi can be a bit heavy for our tastes so we've lightened it by roasting the eggplant for its initial cook rather than stewing it in oil. We then fill the halved eggplant's cavities with the prepared red pepper mix, for you to give a final roast at home.
Eggplant, salt, olive oil, onion, garlic, red capsicum, cumin, paprika, oregano, parsley, tomatoes, coriander ground, currants, feta.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Shellfish, Fish, Sesame, Soy, Egg, Sulphites .
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
Two stuffed eggplant halves
Four stuffed eggplant halves
Serve on its own with the warm cous cous salad, crusty bread and and a green salad on the side or as a side dish for chicken or lamb.
FROZEN PRODUCT. Defrost in refrigerator. Once defrosted, cook and consume within 48 hours.
Place in a preheated 200C oven(FF) for 20 minutes or until the eggplant is piping hot and the feta golden.