İmam Bayıldı

Trim the caps from the aubergines but leave the stalk ends on. Peel them lengthwise in alternating stripes, leaving about half of the skin, so they hold together in the braise. Cut a slit along each one from end to end, deep enough to make a pocket but not through the back or the ends. Sprinkle the cut surfaces with salt and leave for 20–30 minutes. Rinse, squeeze gently and pat completely dry. The salt draws out bitter juice and helps them take up less oil.

• aubergine4
• saltto taste

Heat 60 ml of the olive oil in a wide, deep pan over medium heat. Add the aubergines and fry for 8–10 minutes, turning them so every side takes a pale golden colour and the flesh starts to soften. They soak up the oil quickly, so keep them moving. They will not be cooked through yet; the braise does that. Lift them onto a plate and leave them until cool enough to handle. Keep the pan to braise them in later.

• aubergine4
• olive oil60 mL

Halve the onions and slice them thinly. In a separate pan, heat 60 ml of the oil over medium-low heat and cook the onions for 12–15 minutes, stirring, until very soft, sweet and pale gold. Add the sliced garlic for 1 minute. Grate 350 g of the tomatoes, discarding the skins, and add them with the sugar, salt and pepper. Cook for 8–10 minutes, until thick with no loose juice. Stir in the chopped parsley and taste for salt.

• onion3
• garlic4 cloves
• tomato350 g
• parsley1 bunch
• sugar1 tsp
• olive oil60 mL
• saltto taste
• black pepperto taste

Open the slit in each aubergine with a spoon and press the filling into the pocket, mounding any extra on top. Stand them snugly side by side in the wide pan and lay slices of the remaining 150 g of tomatoes over the top. Pour 150 ml of water, the lemon juice and the remaining 30 ml of olive oil around them and add a pinch of salt. Cover and cook over low heat for 40–50 minutes, until a knife slides into the thickest part without resistance and only a glossy, oily juice is left. Spoon it over them once halfway.

• aubergine4
• tomato150 g
• water150 mL
• olive oil30 mL
• lemon juice15 mL
• saltto taste

Take the pan off the heat, uncover it and leave the aubergines to cool in their juices for 90 minutes to 2 hours, until they reach room temperature. As they cool they take up the oil and the flavours settle, which is when the dish is at its best. Spoon the juices over them once more before serving. If you are not serving them within the 2 hours, cover the pan and move it to the refrigerator.