Imam Bayildi (Turkish Stuffed Aubergine with Tomato and Onion)

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

1. Heat the oven to 190°C (375°F). Halve the aubergines lengthways and cut a deep slit down the centre of each half, leaving the edges intact. Sprinkle the cut sides with 1 tsp of the fine sea salt and set aside while you start the filling.
2. Warm 3 tbsp of the extra virgin olive oil in a large frying pan over medium heat. Thinly slice the yellow onions, add them to the pan with the caster sugar and a pinch of the remaining salt, then cook for 15 to 20 minutes, stirring often, until very soft and lightly golden. If they start to catch, lower the heat and add a splash of water from the tap.
3. Finely slice the garlic and add it to the onions for 1 minute until fragrant. Roughly chop the tomatoes, add them with the aleppo pepper, black pepper and the remaining fine sea salt, then cook for 10 to 12 minutes until jammy and thick. Take off the heat and stir in most of the fresh parsley, reserving a little to finish.
4. Pat the aubergines dry and arrange them cut-side up in a baking dish. Spoon the tomato and onion mixture into the slits, mounding it generously. Drizzle the remaining extra virgin olive oil over and around the aubergines.
5. Bake for 35 to 40 minutes until the aubergines are silky and collapsing, and the tops are lightly caramelised. If the dish looks dry at any point, add a small splash of water to the bottom of the baking dish. Let it stand for 10 minutes so the flavours settle.
6. Finely chop the reserved fresh parsley and sprinkle it over the aubergines. Cut the lemon into wedges and serve alongside for squeezing over at the table. Serve warm or at room temperature with the olive oil from the dish spooned over.

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