Imam bayildi

Method

Halve the aubergines lengthways and scoop out the flesh, leaving a thin shell; chop the flesh and set aside. Heat 100ml oil in a large pan and fry the aubergine halves skin-side down until golden, then remove and set aside. In the same pan, soften the diced onions and garlic in the remaining oil, then add the chopped aubergine flesh, tinned tomatoes, tomato paste, pine nuts, sultanas, and spices, stirring well. Simmer this filling for 10 minutes until fragrant and slightly thickened. Spoon the filling generously into each aubergine half, arrange in a baking dish, pour the water around them, and bake at 180°C for 35-40 minutes until the aubergines are very tender. Serve at room temperature, scattered with fresh parsley.