Imam Bayildi

The recipe

Instructions

1. 1
   Char the aubergine skins by holding over a flame in 4 places, then peel strips.
2. 2
   Cut a deep slit lengthways. Salt and rest 20 minutes. Squeeze out water, pat dry.
3. 3
   Soften thinly sliced onions in oil for 15 minutes until very soft. Add garlic and chopped tomatoes.
4. 4
   Add parsley, sugar, salt. Cool slightly. Stuff into the aubergine slits.
5. 5
   Lay in a wide pan, pour over remaining oil and water. Simmer covered 35 minutes. Eat warm or cold with bread.

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