How To Make Stuffed Aubergine (Imam Bayildi) Easy Turkish Recipe

This is a simple Turkish recipe and very quick and easy to make. This is a healthy vegetarian option and can be vegan by replacing the yoghurt.

For the Turkish paste I used this is the link on amazon https://amzn.to/3NyoNwp

Method
Cut the inside of your aubergine into diagonal cubes and remove the cubes leaving the base

Soak the base of your aubergine in salt and water

In your frying pan add a tablespoon of olive oil
Add your garlic (I used 3 cloves)
Once your garlic has browned add your onions (I used 1 red onion)
Once the onions have browned add in the cubes of aubergine
Add 1tbsp of salt
1tsp of black pepper
1tsp of paprika
1sp of pul bebier (Turkish chilli flakes)
Stir in and once the aubergines are soft add your peeled tomatoes (I used 2) and cut up red pepper (I used half)
Add in 1tbsp aci bebier paste
Stir it and let it cook and add 200ml of boiling water and cover with a lid (let it cook on low gas)

Dry your aubergine base and add a generous amount of olive oil rubbing the back and the front
Add 1/2 tsp salt on each base
Start to fill in your base
Let the juice touch the bottom of your aubergine as this will help soften the aubergine whilst cooking
Cover with foil
Cook on 160 degrees on the over for 1 hour

Get a pot for the rice and a 1 tbsp of olive oil
Once the oil is hot put in a handful of orzo
Let the orzo get slightly brown but not too brown
Get your rice (washed) (I used short grain Turkish rice 1 full cup) and pour it in your pot
Mix it together and then add your stock (I used half a stock cube) and 3/4 of water)
Cover with foil on low gas and cook for 20 mins

Plate up your dish and serve with 1 heaped tbsp of yoghurt (I used low fat) this could also be vegan yoghurt