Stuffed Aubergine Tomato Bake

Slow-baked aubergine filled with tomato onion — imam bayildi-style. Makes 3 servings.

70 min · Serves 3 · Vegan · ≈149 kcal per serving · ≈3 g protein

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Ingredients

• 600g aubergine
• 200g onion
• 350g tomatoes
• 9g garlic
• 25g olive oil
• 12g fresh parsley
• 4g salt

Method

1. Halve aubergines lengthways, score flesh and salt 10 minutes.
2. Soften onion and garlic in oil 10 minutes; add chopped tomato and simmer 8 minutes until thick.
3. Fill aubergine cavities, cover with foil and bake at 180°C 40 minutes until very tender.

This recipe was written with AI assistance and has not yet been kitchen-tested by our team. Nutrition values are estimates. Always check ingredients for allergies.