Imam Baildi

Method

Slice the aubergines lengthways and scoop out the flesh, leaving a thin shell and reserving the scooped flesh. Finely chop the onions, garlic, reserved aubergine flesh and tomatoes. Heat 100ml olive oil in a large frying pan and cook the onions and garlic until soft and golden, then add the aubergine flesh and tomatoes, cooking until the mixture reduces and darkens, about 15 minutes. Stir in the parsley, salt and pepper. Arrange the aubergine halves in a baking dish, brush with remaining olive oil, and fill generously with the cooked mixture. Pour the water around the aubergines, cover with foil, and bake at 180C for 45-50 minutes until the aubergines are tender. Allow to cool to room temperature before serving.