12 Days of Christmas Recipes: Day 8

Not a very festive recipe, but delicious, winter or summer and vegan.

Imam Bayildi (Baked aubergines with tomato sauce)

A favourite of ours from Greece, although it originates from Turkey. An easy supper dish, great with salad and sweet potato wedges.

Serves 4. Prep time: 30 mins soaking + 30 mins. Cooking time: 45 mins

Ingredients

2 medium to large aubergines

150ml olive oil + 4-5 tablespoons for the sauce

2 medium sized onions, sliced

3-4 cloves of garlic, sliced finely

1 400g tin chopped tomatoes

1 tbsp oregano

3 tbsps finely chopped fresh parsley

1 tsp tomato paste diluted in a small cup of water

Salt and black pepper

Method

1: Wash the aubergines and cut in half lengthways. Scoop out the middles a little with a spoon* and immerse the aubergines in lightly salted water for about 30 mins. Rinse and pat dry.

2: Fry the aubergines, cut side down, in the olive oil until the cut flesh is light golden. Arrange them side by side in a roasting dish and season.

3: Preheat the oven to 180°C/Gas 4

4: Sauté the onions and garlic in the remaining olive oil until they start to change colour, add the tomatoes, herbs and seasoning and cook for 15 minutes.

5: Fill the aubergines with this mixture.

6: Pour the diluted tomato paste around the aubergines.

7: Bake for about 45 minutes, basting occasionally.

* You can chop up the scooped out flesh and fry with the onion and garlic before adding the tomatoes for the sauce.