Imam Bayildi (stuffed eggplant)

• 4 Graffiti eggplant, halved lengthways
• ½ cup olive oil
• 1 large onion, finely diced
• 2 cloves garlic, finely chopped
• 2 red capsicums, seeded and diced
• 4 large Blush tomatoes, peeled, seeded and chopped
• 1 tbs tomato paste
• 1 bay leaf
• ½ tsp ground cinnamon
• ½ cup fresh chopped parsley
• 1 tbs sultanas
• Salt
• Fresh ground black pepper
• 1 ½ tsp sugar
• Juice of 1 lemon

1. Preheat over to 180°.
2. Scoop out the eggplant flesh, leaving about a 1cm shell. Dice the flesh and set aside.
3. Blanch the eggplant shells in boiling water for 2 minutes then drain upside down.
4. To make the filling, cook the onion in an oiled fry pan until soft, add the garlic and sauté for 1 minute.
5. Add the diced eggplant flesh, capsicums, tomato, tomato paste, bay leaf, cinnamon, parsley, sultana’s, salt and pepper and cook for 5 minutes.
6. Add sugar and lemon juice to taste.
7. Arrange the shells in an oiled baking dish and pile each one with the filing. Brush the top of each one lightly with oil.
8. Bake for 30-40 minutes, until soft. Allow to cool then serve at room temperature.

* Note – Sautéed minced beef or lamb can be added to the vegetable filing for a more robust dish.