The Imam Fainted-Turkish Ratatouille (Imam Bayildi)
2 lb aubergine
1 big onion, sliced round/chopped
2-3 tomatoes, diced/grated or 1 ½ cup crushed tomato
2-3 green peppers/bell peppers
4-5 cloves of garlic, sliced
1/3 bunch of parsley, chopped
1-2 cup canola oil for frying
2 tbsp olive oil
1tsp+1 tsp salt to taste
1/2 tsp sugar
½ tsp black pepper
1/3 cup hot water
1 lemon’s juice
Wash aubergines and peel them striped. Take the green parts without damaging the tops. If aubergines are small and thin; fry them over high heat (Frying whole aubergines over high heat, prevents them to absorb much oil). Place them over a paper towel and then arrange over an oven tray. With a spoon cut them lengthwise and open. Sprinkle 1 tsp of salt all over.
If aubergines are large ; cut them in 2 or 3 pieces lengthwise. Then fry both sides over high heat. And then place over a paper towel. Arrange them over an oven tray and sprinkle 1 tsp salt all over.
Chop half of the peppers. In a skillet, sauté onions with olive oil. Then stir in garlic and chopped pepper. Saute for 2-3 minutes and add tomatoes, sugar and salt. Cook over low-medium heat till the mixture gets thick. Stir in parsley and black pepper and turn the heat off.
Fill aubergines with the mixture evenly. Slice the remaining peppers in strips and arrange over the aubergines.
Preheat the oven 200 C and pour 1/3 cup hot water in tray. Drizzle lemon juice over aubergines and cook for 10-15 minutes.Serve Turkish Ratatouille warm or cold as you like.
***This is a vegetarian dish.
By Hayriye Cetin Karaca ( www.turkishfoodandrecipes.com )