Imam bayildi (Turkish stuffed aubergines):
Roast halved aubergines with a little olive oil and salt until tender. Scoop out the flesh and seeds and add to a bowl without tearing the skins. Retain skins.
Sauté onions, red pepper, green pepper and banana pepper with garlic, cumin powder, coriander powder, dried oregano, sumac and paprika for a few minutes. Add the scooped out aubergine and tomato puree and cook for a further few minutes.
Stuff into the aubergine skins and bake again for 15-20 mins.
Serve with a dollop of yogurt on top of each half and a few pomegranate arils, mint leaves and crumbled feta. Serve with crusty bread on the side.
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