Stuffed Aubergines

Name: Stuffed Aubergines
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Ingredients: 3 small-medium aubergines, stalks trimmed; 1tbsp extra virgin olive oil, plus lots extra to drizzle; 1 medium onion, finely chopped; 1 fat garlic clove, crushed; 1/2-1 ground cinnamon (to taste); 4 tomatoes; Finely grated zest of 1/2 lemon, and lemon wedges to serve; Large handful fresh parsley, roughly chopped, plus extra to garnish

The name of this seductive dish, Imam Bayildi, means ‘The Priest Fainted’ – most likely at the richness of it!

By The GH Kitchen TeamPublished: 19 July 2013

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Good Housekeeping

Serving notes: Makes 4 halves

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Prep Time:

20 mins

Cook Time:

1 hr

Total Time:

1 hr 20 mins

Ingredients

3 small-medium aubergines, stalks trimmed
1tbsp extra virgin olive oil, plus lots extra to drizzle
1 medium onion, finely chopped
1 fat garlic clove, crushed
1/2-1 ground cinnamon (to taste)
4 tomatoes
Finely grated zest of 1/2 lemon, and lemon wedges to serve
Large handful fresh parsley, roughly chopped, plus extra to garnish

Directions

1. Step 1
  Preheat oven to 190°C (170°C fan) mark 5. Halve aubergines lengthways and brush cut side with a little of the oil. Arrange cut-side up in a roasting tin and cook for 20min or until just soft enough to remove flesh.
2. Step 2
  Meanwhile, heat remaining oil in a medium pan and gently fry the onion for 5min until softened. Add the garlic and cinnamon and fry for 1min, then take off the heat.
3. Step 3
  Deseed tomatoes, chop flesh and add to the pan. Take aubergines out of the oven and, when cool enough to handle, carefully pull out flesh with your fingers (or use a spoon). Arrange four of the empty aubergine shells in an ovenproof serving dish (discard the other two shells). Chop the aubergine flesh and add it to the pan.
4. Step 4
  Gently cook onion mixture for 10min more, stirring frequently. Stir in lemon and parsley. Check seasoning (it will take quite a lot).
5. Step 5
  Spoon aubergine mixture back into shells and cook in the oven for 30min or until fairly collapsed. Drizzle with oil (authentically, this is quite a lot), garnish with parsley and serve hot, warm or at room temperature with tzatziki and lemon wedges.

Get ahead

Make up to 2hr ahead (but don't garnish with oil and herbs). Allow to cool, then cover and set aside. To serve, reheat in a 190°C (170°C fan) mark 5 oven for 10min (or leave at room temperature) and garnish.

Per Serving:

Calories: 70
Fibre: 4 g
Total carbs: 8 g
Sugars: 7 g
Total fat: 4 g
Saturated fat: 1 g
Protein: 2 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time