İmam Bayıldı

Method

1. Leave the stalks on and peel the aubergines in alternating lengthwise stripes with a vegetable peeler. Cut a deep slit down one side, stopping 2 cm from each end and without cutting through the skin on the other side. Dissolve the salt in a large bowl of water, add the aubergines, weigh them down with a plate and soak for 20 min. This draws out bitterness and helps them soak up less oil.

   Add in this stepAubergines (eggplants), medium, about 250 g each 2Salt, for the soaking water 2 tsp

2. Lift the aubergines out, squeeze gently and pat completely dry inside and out with kitchen paper; any water left will make the oil spit. Pour the frying oil into a 26 cm pan and heat on medium-high heat to about 170 °C (a wooden chopstick dipped in should fizz steadily). Lower the aubergines in, laying them away from you, and fry for 9 min, turning every 2 minutes, until golden all over and soft when pressed. Drain on kitchen paper. For 4 servings, fry in two batches. If the oil starts to smoke, turn the heat down, and never leave the pan unattended.

   Add in this stepSunflower or vegetable oil, for frying 150 ml

   medium-high heat

3. Halve the onions and slice them into thin half-moons, slice the peppers into thin rings and the garlic thinly. Heat the olive oil in a 24 cm pan on medium heat and cook the onions and peppers for 8 min, stirring, until soft and translucent. Add the garlic for the last minute. Don't let them brown.

   Add in this stepExtra-virgin olive oil 3 tbspOnions, medium 1½Long mild green peppers (or ½ green bell pepper each) 2Garlic cloves 3

   medium heat

4. Peel and finely dice the tomatoes and add them with the sugar and salt. Cook on medium heat for 4 min, until the tomatoes collapse and turn juicy. Turn off the heat and stir in the chopped parsley.

   Add in this stepRipe tomatoes, medium 2Sugar ½ tspSalt, for the filling ¾ tspFlat-leaf parsley 8 g

   medium heat

5. Lay the aubergines side by side, slit facing up, in a 22 cm wide pot or deep pan. Open each slit with a spoon and press the flesh to the sides to make a pocket, then pile in the filling generously and spoon over any juices. Pour the water around the aubergines, not over them.

   Add in this stepWater 100 ml

6. Cover, bring to a gentle bubble, then turn down to low heat and simmer for 30 min. It's done when a knife slides in with no resistance and most of the liquid has gone. If the pan dries out, add a splash of water.

   low heat

7. Turn off the heat and let it cool in the covered pan for 30 min. Serve lukewarm or at room temperature, scattered with the remaining parsley, with bread. Like all Turkish olive-oil dishes it tastes best once cooled, and even better the next day.

   Add in this stepFlat-leaf parsley 2 g