Imam Bayildi (Aubergine Braised with Tomato and Onion)

• 4 medium Aubergine, firm, glossy
• 2 tsp Fine sea salt
• 120 ml Extra virgin olive oil
• 3 medium Yellow onion
• 4 cloves Garlic
• 5 medium Tomato, ripe
• 2 tsp Caster sugar
• ½ tsp Black pepper
• 1 medium Lemon
• 15 g Fresh parsley

1. Heat the oven to 180°C (355°F). Cut each aubergine in half lengthways and score the flesh in a deep criss-cross, taking care not to cut through the skin. Sprinkle the cut sides with 1 tsp of the fine sea salt and set aside for 15 minutes.
2. Pat the aubergines dry, then heat 60 ml of the extra virgin olive oil in a large frying pan over medium heat. Fry the aubergines cut-side down for 5 to 7 minutes until lightly golden, then turn and cook for 2 minutes. Transfer to a baking dish, cut-side up.
3. Add the remaining olive oil to the pan, then add the onions with the remaining 1 tsp fine sea salt. Cook over medium-low heat for 15 to 20 minutes, stirring often, until very soft and sweet. Stir in the garlic and cook for 1 minute until fragrant.
4. Grate the tomatoes on the coarse side of a grater into a bowl, discarding the skins, then add the tomato pulp to the pan. Stir in the caster sugar and black pepper, then simmer gently for 10 to 12 minutes until thick and jammy. Taste and adjust with a little more fine sea salt if needed.
5. Spoon the onion and tomato mixture generously over the aubergines, pressing some into the scores. Add 150 ml water to the baking dish around the aubergines to create a gentle braising liquid. Bake for 40 to 45 minutes until the aubergines are completely tender and the top is glossy.
6. Let the dish cool to room temperature so the flavours settle and the olive oil is reabsorbed. Finely chop the fresh parsley and squeeze the lemon. Serve the aubergines with parsley scattered over and lemon juice to taste.

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