Imam Bayildi Salad / Side
Crisp seasonal garden leaves and fresh vegetables tossed in a vibrant house dressing, finished with toasted seeds and fresh herbs.
Ingredients
- • 4 small aubergines, halved lengthwise
- • 2 onions, thinly sliced
- • 3 ripe tomatoes, diced
- • 4 garlic cloves, thinly sliced
- • 1/2 cup olive oil
- • 1/4 cup chopped flat-leaf parsley
- • 1 tsp sugar
- • 1/2 tsp salt
Preparation Steps
Score the cut sides of the aubergine halves in a crosshatch, salt them, and let stand 20 minutes before patting dry.
Fry the aubergines cut-side down in half the olive oil until golden, then arrange them cut-side up in a baking dish.
Soften the onions and garlic in the remaining oil, add the tomatoes, sugar, and salt, and cook 10 minutes until jammy.
Press down the aubergine flesh to form a hollow and pile the tomato filling generously over each half.
Pour 1/2 cup water into the dish and bake at 180C for 45 minutes until the aubergines are collapsing and tender.
Cool completely, chill, and serve at room temperature scattered with parsley.