Base ingredients:

– 4 large aubergines

– 1 red onion, finely chopped

– 4 cloves of garlic, minced

– 1 red bell pepper, finely chopped

– 2 tomatoes, diced

– 1/4 cup olive oil

– 1 teaspoon dried oregano

– 1 teaspoon dried basil

– 1 teaspoon paprika – Salt and pepper to taste – Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 200°C (400°F).

2. Cut each aubergine in half lengthwise and scoop out the flesh, leaving about a 1 cm thick shell. Reserve the flesh for later use.

3. Sprinkle salt over the hollowed-out aubergine shells and set them aside for 15-20 minutes. This helps to remove excess moisture and bitterness.

4. While the aubergines are resting, heat olive oil in a large pan over medium heat. Add the chopped onion and cook until translucent.

5. Add the minced garlic, red pepper, and the reserved aubergine flesh to the pan. Cook for 5-7 minutes, until the vegetables are softened.

6. Add the diced tomatoes, dried oregano, dried basil, paprika, salt, and pepper to the pan. Stir well and cook for another 5 minutes.

7. Stuff the aubergine shells with the tomato and vegetable mixture, pressing it down gently.

8. Place the stuffed aubergine shells in a baking dish. Drizzle with a little more olive oil and cover the dish with aluminum foil.

9. Bake in the preheated oven for 25-30 minutes, or until the aubergines are tender and fully cooked.

10. Remove the foil and bake for an additional 10 minutes, or until the tops are golden and slightly crispy.

11. Garnish with chopped fresh parsley before serving.

12. Imam Bayildi is traditionally served at room temperature as an appetizer or a side dish. It can also be enjoyed with crusty bread or as a filling for a Mediterranean-inspired sandwich.