IMAM BAYILDI BAKED AUBERGINE

Preparation Method :

• Cut the aubergines in half lengthways. Using a serrated spoon or similar, scoop out the flesh, be careful not to puncture the skin.
• Leave a case about 5 mm thick. Chop and salt the pulp, place in a colander, and leave to drain for for atleast 1 hour.
• Rinse under cold running water then pat dry with kitchen paper or any alternate. Rinse and dry the cases as well.
• Fry the onion in some of the oil until it softens. Mix in the garlic and cook a further 5 minutes.
• Stir in the aubergine pulp, the pepper and the tomatoes, cook over a medium heat until the pepper softens and most of the liquid has evaporated.
• Remove the pan from the heat and mix in the pine nuts, raisins, salt and cayenne pepper.
• Preheat the oven to 180°C / 350°F / Gas Mark 4, and put the remaining oil in an ovenproof baking dish.
• Arrange the aubergine cases in it, in a close fitting layer. Fill each case with the stuffing and sprinkle with lemon juice.
• Gently add boiling water down one side of the baking dish to come about halfway up the aubergines.
• Cover with the foil and bake in the oven for about 1 hour.
• Remove the dish when the cases are tender, and allow the aubergines to cool in the sauce.
• When the aubergines are cold, drain off excess liquid and trickle a little extra olive oil over the cases.
• Chill until about 5 - 10 minutes before serving.