Iman Bayildi (Stuffed Aubergine)

Iman bayildi is probably one of the quintessential Turkish recipes that most people with even a passing interest in Middle Eastern food are likely to have come across. 
While it is a classic, there are numerous versions of how to cook it 'properly'. Some recipes call for the raw aubergine to be hollowed out and stuffed, others stuff after cooking. I've read recipes that involve frying, others braising and some where the aubergine is practically deep fried. All have their place. The only absolute certainty is that it must be served at room temperature. Straight from the fridge and you can’t taste a thing, and (heaven forbid) straight from the oven and it’s just plain wrong on all levels.

This is my recipe, tried and tested for decades (okay, a couple of decades I'm not *that* old) you could, as a friend did years ago when I gave her the recipe, adapt it for a weight-loss diet and leave out the olive oil (yikes!) it's still tasty, but really I'd rather cut back elsewhere than skimp on the olive oil… The amounts given here are enough for one large-ish aubergine, which could feed one very hungry person, or two with an accompaniment. 

 Ingredients

1 large aubergine
1 large red onion
3 cloves of garlic
Olive oil
1 tsp allspice
1 tsp cumin
1 tsp smoked paprika
3 tomatoes
Tomato paste
Pine nuts 
Salt to taste
Chopped parsley to decorate

1. Prick the aubergine a few times with a knife and put it in 250 C oven. Roast for approximately 30 minutes until done. How to tell? Give it a poke! You don't want it collapsing in on itself, but the sides will start to wrinkle slightly
2. Meanwhile, while the aubergine is roasting, finely slice the onions, crush the garlic and fry in olive oil (I will leave the amount to your discretion. Remember, the original dish made an Iman faint so don't worry about being too generous) until soft and almost caramelised
3. Stir in the spices and cook for a minute or so, taking care that the mixture doesn't burn
4. Cut the tomatoes into quarters and add to the pan, cook down on a low heat until the tomatoes have all but disintegrated
5. Take the aubergine out of the oven and place on an oven proof dish, you want something with slightly deep sides. Make a cut along the middle, and gently part with a couple of forks. Mash down the insides taking care not to tear the skin

6. Add a little salt and olive oil to season the flesh
7. Now spoon in the tomato and onion mixture, packing it in as tightly as possible, trying to avoid any overflow, and sprinkle with pine nuts
8. Put it back in the oven and cook for 10-15 minutes
9. Take out and allow to cool. Squeeze a little lemon over the top and pour a little olive oil over it. Sprinkle with chopped parsley