IMAM BAYILDI Turkish Vegetarian Stuffed Aubergines on a Bed of Baby Potatoes & Rich Tomato Sauce!

"Imam Bayildi" - a Vegetarian take on the classic dish - "Karniyarik".
The story goes, the "Iman" fainted after trying this dish, possibly because it was soo tasty that he ate too much!
Ingredients:
(aubergines)
3 large aubergines
1 tbsp salt for soaking
1 tsp salt for initial baking
olive oil for initial baking
(filling)
4 onions
7 garlic cloves
400g plum tomato
1 bell pepper
bunch of parsley
olive oil
1 tsp ground paprika
1 tsp black pepper
1 tsp salt
1 tsp mixed herbs
1 tbsp sugar (optional)
1 tbsp vinegar (optional)
(sauce)
1 tbsp pepper/tomato puree
1/2 tsp ground paprika
1/2 tsp salt
1/2 mixed herbs
1/2 citric lemon/juice 1 lemon
360mls boiling water
2 tbsp olive oil
(bed of potatoes)
500g baby potatoes
1/2 tsp salt
1/2 tsp mixed herbs
1/2 tsp black pepper
Method:
Trim tops and "stripe" peel aubergines. Soak in salty water for 30mins to remove bitter juices.
In the meantime, prepare the filling. Half and thinly slice the onions, thinly chop the garlic and bell pepper. Heat some olive oil in a frying pan and saute the onions and garlic on high to medium heat. After 5 mins, add the pepper. When pepper has softened, add the plum tomatoes and continue stirring for a further 5 minues on reduced heat before adding the seasoning. Finally add chopped parsley, stirring for a minute before taking off the heat. Keep parsley stems for later.
Drain and pat dry aubergines after 30 mins of soaking. Line a baking tray with olive oil and place aubergines in tray, sprinkling 1 tsp of salt. Bake in oven for approx. 30 mins on middle shelf, Gas Mark 6 or 200 degrees C until soft and tender.
Whilst aubergines are baking, prepare the tomato sauce. Heat 2 tbsp olive oil in a small pan, add puree, seasoning and boiling water. Stir on medium heat until the sauce thickens. Put aside.
Check aubergines and if soft and tender, transfer to a plate.
Prepare the potato bed by greasing a large baking tray and slicing the baby potatoes very thinly. Spread them evenly across the bottom of the baking tray. Season, add parsley stems and some tomato sauce to lightly cover the potatoes.
Place the aubergines on top of the potatoes; leaving a gap in between. Cut across the length of the aubergines with a sharp knife (on the white fleshy part). Using two metal spoons, create a cavity in each for the filling to go into. Be gentle, avoiding damaging the aubergines. Generously fill with the filling then top with remaining tomato sauce.
Bake in oven at Gas Mark 4, 180 degrees C until the potatoes are cooked through.
Garnish with a sprinkle of parsley and serve with rice and/or garlic yoghurt.
Links to "Karniyarik" at the end as well as other videos.
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Hulya
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