Imam bayildi with bulgur and garlic yogurt

Ingredients

For 1 serving

• Eggplant300 g
• Onion100 g
• Tomatoes150 g
• Garlic2 cloves
• Parsley8 g
• Bulgur55 g
• Plain nonfat yogurt100 g
• Extra virgin olive oil14 g
• Sugar3 g
• Saltto taste

Contains: gluten, lactose,

In season: July – September

Method

1. Preheat a conventional oven to 200 °C. Halve the aubergines lengthways, score the flesh in a criss-cross without piercing the skin, salt, drizzle with a little extra virgin olive oil and roast cut side up for 20 minutes, until the flesh gives.
2. Meanwhile thinly slice the onion and one garlic clove, dice the tomatoes and chop the parsley. Heat the remaining oil in a frying pan over medium-low heat and sweat the onion and garlic for 10 minutes, until very soft and sweet.
3. Add the tomatoes, sugar, half the parsley and salt and cook for 5 minutes, until the tomatoes soften.
4. Press down the aubergine flesh in the centre to make a pocket, fill with the onion mixture, pour a little water into the tray and bake for 25 more minutes, until the aubergines are meltingly soft and the filling lightly caramelised.
5. Meanwhile put the bulgur in a bowl, cover with twice its volume of boiling salted water, cover and leave to swell for 12 minutes; fluff it up. Grate the other garlic clove and mix it into the yoghurt with a pinch of salt. Serve the aubergines with the remaining parsley, the bulgur and the yoghurt.