Kuehne June 2019

Imam Bayildi (Stuffed Aubergine)

Serves: 4
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  • 2 medium aubergines, cut in half and scored inside
  • 3 large onions, thinly sliced
  • 3 green peppers, thinly sliced
  • 4 pieces of garlic, sliced
  • 1 tsp salt
  • 1/2 tsp black pepper
  • Pinch chilli powder
  • Pinch sugar
  • 1/2 tsp ground cumin
  • 1 small tin chopped tomatoes
  • 2 tbsp tomato purée
  • 2 tomatoes, cut into quarters


  1. Cook the onions, peppers and garlic in a drizzle of oil until soft, then add the chopped tomatoes and cook for a further 5 minutes
  2. Add the salt, chilli, black pepper, cumin and sugar and cook for a further 10 minutes
  3. Deep fry the aubergines until cooked and place on a strainer to get rid of the excess oil, then place onto a baking tray and add the sauce, spreading it evenl. Place the tomatoes on top and bake in oven on highest setting and cook until the tomatoes on top brown
  4. Leave to cool
  5. Served hot or cold, add a drizzle of olive oil
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