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Melitzanes Imam Bayldi    Veg  HT  ACC  Greek  70mins

Serves 4    Hot Vegetarian Vegan   Vegetables  Herbs  Accompaniment   Dairy Gluten Wheat Free Eggless Greece Europe Mediterranean

4 Small Aubergines (Eggplants)
150ml/5fl.oz. Olive Oil
Salt and Pepper
450g/1lb Onions, thinly sliced
3-4 Garlic Cloves, thinly sliced
450g/1lb Tomatoes, sliced
1 teasp freshly chopped Oregano
1 teasp Sugar
150ml/5fl.oz. Water


1. Pre-heat the oven to 180C, 350F, Gas Mark 4 . Using a sharp knife, slit the aubergines lengthwise on one side only, just making a pocket and making sure you don't cut all the way through.

2. Heat 4 tablespoons of the olive oil in a large frying pan, add the whole aubergines and fry on all sides, adding a little more oil to the frying pan if necessary. Remove from the pan and arrange, side by side, slit upwards in a shallow ovenproof dish. Season with salt and pepper and set aside.

3. Add the rest of the olive oil to the frying pan add the onions and garlic and sauté until they are slightly golden.

4. Add the tomatoes, 150ml/5fl.oz.of water, salt, pepper, oregano and sugar. Mix well, reduce the heat, cover and simmer for 15 minutes.

5. Divide the onion mixture between the aubergines, forcing the mixture into the slits by opening them slightly then bake for 40 minutes, basting once during the cooking period. Serve hot.

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Key techniques required to make this recipe


Chop to – To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

Freeze/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

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