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    Iman Bayildi

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    Iman Bayildi

    Of the many variations of this dish doing the rounds, this version is recommended by Ghillie Basan in her excellent book Classic Turkish Cooking (Tauris Parke).

    • Vegetarian

    Serves: 4

    Ingredients

    • 500g plum tomatoes
    • 1 Spanish onion, halved and thinly sliced
    • 7 salted anchovies, sliced
    • 3 cloves garlic, peeled and thinly sliced
    • 4 tablespoons flat-leaf parsley, chopped
    • 8 tablespoons extra virgin olive oil
    • 2 medium-sized aubergines
    • 1 tablespoon caster sugar
    • Sea salt
    • Black pepper

    Method

    1. Pre-heat the oven to 190°C/gas mark 5. Dunk the tomatoes in boiling water then slip off the skins. Coarsely chop them, removing the core. Combine the tomatoes in a bowl with the onion, anchovies, garlic, parsley, 3 tablespoons of olive oil and some seasoning. Wash and trim the ends of the aubergines and halve them lengthways. Arrange them snugly in a gratin or shallow ovenproof dish cut-side up, and season.
    2. Pile the tomato mixture on top - I find it easier to do this with my hands. Add the sugar and remaining oil to the juices left in the bowl and spoon this around the aubergines. Cover with foil and bake in the oven for 2 hours, basting occasionally until the aubergines are tender and the onions slightly caramelised on top.
    3. Leave them to cool and serve.

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