Imam Bayildi
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Prep Time
5 MINS
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Cook Time
40 MINS
- KCals 116
- Carbs 16G
Ingredients
- 2 aubergines sliced lengthways in half
- 2 red onions peeled and finely chopped
- 1 red pepper deseeded and sliced
- 4 garlic cloves peeled and minced
- 1 400g (14oz) tin chopped tomatoes
- ½ tsp sweet paprika
- ½ tsp sumac or substitute 1 tsp lemon juice per 1/2 tsp of sumac
- ½ tsp ground cinnamon
- ½ tsp dried oregano
- ½ tsp granulated sweetener
- 1 tbsp balsamic vinegar
- sea salt and freshly ground black pepper
- low calorie cooking spray
- fresh basil leaves to serve (optional)
Instructions
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Preheat the oven to 220°C (fan 200°C/gas mark 7).
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Score the white flesh of the aubergine halves in a criss-cross pattern, without cutting through the skin at the bottom. Spray the halves all over with low calorie cooking spray.
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Lay the halves on a foil-lined baking tray, cut side up. Season with salt and pepper. Roast the halves in the middle of the oven for 30 minutes.
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While the aubergine is cooking, spray a frying pan with low calorie cooking spray and place over a medium heat. Add the onions, pepper and garlic and sauté for 5 minutes, until the onion has softened.
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Add the tomatoes, paprika, sumac, cinnamon, oregano, sweetener and balsamic vinegar. Season with salt and pepper and and simmer for 5 minutes until the mixture has thickened and deepened in colour.
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Remove the aubergine halves from the oven. Carefully press down the edges of each aubergine so that the criss-cross sections open up more, creating channels for the sauce to seep into. Spoon the tomato mix on top and place the aubergines back in the oven for 10 minutes.
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Remove from the oven and serve.