Iman Biyaldi

This recipe is to prepare what in Turkey is known as “mezze” and they serve to open your mouth before a meal; in Western Europe it was referred to as an entrant.
The recipe was taught to me by a friend about 4 years ago and I have put it into practice 2-3 times, 1 of which was in a meeting with friends and they had a resounding success !!

Ingredients for 4 people

  • 4 large aubergines without the stem
  • Sea salt
  • 150 ml olive oil
  • 4 tablespoons of water
  • 2 tablespoons of lemon juice
  • 1 tablespoon of white sugar or honey

For the filling

  • 2 tablespoons of olive oil
  • 2 onions cut into rings
  • 2 cloves garlic, chopped
  • 4 large tomatoes, chopped and seedless
  • 1/2 tablespoon ground allspice
  • 1 handful of chopped parsley
  • Salt and pepper to taste

Preparation in 5 steps

  1. Make 3 incisions along the aubergines but without cutting them. Leave them in a container, drain them and cover them with something that makes weight to let them rest for the time of 1 hour.
  2. Sauté the onion for 5 minutes, until tender but not golden brown. Add the garlic and stir 1 more minute. Remove from heat, add tomato and parsley together with ground pepper and let warm.
  3. Rinse the aubergines in a stream of cold water and then dry them on absorbent paper. Fill them with a spoonful of the preparation that you will introduce through the incisions previously made. Place the stuffed aubergines in a large saucepan.
  4. Mix the water with 150 ml of oil, lemon juice, sugar and honey. Pour the contents into the saucepan with the aubergines, cover the saucepan and let them simmer for 45-60 minutes until they are tender. You can add more water if necessary.
  5. Remove the aubergines from the heat, let cool to room temperature and serve cold and as a starter in a dish.