Animal Aid

Imam Bayeldi

  • 1 onion
  • 200g tin tomatoes
  • 2 tbsp currants
  • 1 pinch cinnamon
  • 1 pinch cloves
  • fresh parsley
  • 30g pine nuts
  • 4 smallish aubergines
  • ½ clove garlic
  • 1 bayleaf
  • squeeze lemon juice
  • raw cane sugar
  • olive oil
  • 70ml water
  • black pepper


  1. Chop the onion and sauté till soft in 2 tablespoons olive oil.
  2. Add the tin of tomatoes to the onion, chopping the tomatoes roughly.
  3. Stir in currants, a pinch of cinnamon, a pinch of cloves and lots of freshly ground black pepper.
  4. Cook for 20-30 minutes till thickened then add 2 tablespoons (or more!) fresh chopped parsley and all the pine nuts.
  5. Take the aubergines - rinse and cut slits in them.
  6. Stuff the cooked mixture into the slits in the aubergines and place them in a shallow oven dish.
  7. Mix 70ml water with 70ml olive oil, the garlic (peeled and crushed), bayleaf, lemon juice and a pinch of sugar.
  8. Pour this mixture over the aubergines, cover with foil and bake at Gas Mark 4 for 30 minutes.
  9. Serve chilled, garnished with lots more parsley.

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