Imam bayildi (Turkish baked tomato and aubergine)

4
1 hour 10 minutes

Ingredients

Tomato and aubergine layers

  • 4 large vine tomatoes
  • 2 aubergines
  • salt
  • freshly ground black pepper

Onion base

  • 6 small onions, finely sliced
  • 4 garlic cloves, crushed
  • 15 coriander seeds, crushed
  • 10g of oregano leaves
  • 200ml of olive oil

Method

1
Begin with the onion base. Add the sliced onions to a heavy-bottomed pan with the crushed garlic and coriander seeds, the fresh oregano and olive oil
  • 6 small onions, finely sliced
  • 4 garlic cloves, crushed
  • 15 coriander seeds, crushed
  • 10g of oregano leaves
  • 200ml of olive oil
2
Place over a medium heat and cook for about 30 minutes, stirring regularly to ensure the mixture is soft, fragrant and evenly cooked. Divide between 4 small copper pans or ovenproof dishes, ensuring each is half full
3
Preheat the oven to 190°C/gas mark 5
4
For the top layer, cut the aubergines in half lengthways and slice each into thin semi-circles. Repeat with the large vine tomatoes to create similar sized semi-circle slices
  • 2 aubergines
  • 4 large vine tomatoes
5
Arrange the slices on top of the onion mixture, alternating the tomato and aubergine until the pans (or dishes) are full – the vegetables will shrink slightly as they cook so should be packed in as tightly as possible
6
Season the tops with salt and pepper, place on a baking tray and bake in the oven for 30 minutes, or until the vegetables are softened and just turning golden-brown on top
  • salt
  • freshly ground black pepper
7
Carefully drain any excess oil from the pans and serve hot. Alternatively, allow to cool completely then reheat in the oven for 10–15 minutes to serve