Name: IMAM BAYILDI recipe by Manisha Chakraborty at BetterButter
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 6
Ingredients: medium long aubergine/ eggplant; 2 medium red onion sliced; 4 large pods of garlic finely chopped; 2long green pepper ( bhajji mirch); 3 medium tomatoes chopped; 2 tsp Lemon juice; Half canned tomato puree; 1 tsp Brown sugar; 1 tsp Ground Cumin; salt as per taste; Crushed pepper as per taste; 4-6 tbsp olive oil; 1/2 tsp crushed chili flakes for garnish

Ingredients Serving: 6

medium long aubergine/ eggplant
2 medium red onion sliced
4 large pods of garlic finely chopped
2long green pepper ( bhajji mirch)
3 medium tomatoes chopped
2 tsp Lemon juice
Half canned tomato puree
1 tsp Brown sugar
1 tsp Ground Cumin
salt as per taste
Crushed pepper as per taste
4-6 tbsp olive oil
1/2 tsp crushed chili flakes for garnish

Instructions

Cut the aubergines into half lengthwise then sliced them I to 3 cm thickness. Further cut the slices into half giving D shape
Soak the aubergines for 15 min in salt water to get rid of any bitterness
Preheated the oven to 200 degrees
In a pan or skillet heat 3 tbsp oil. Pan roast the aubergine slices with sprinkle of salt for a minute on each side until evenly golden colour. Once done arrange them in a baking dish in a row.
In the same pan add some more oil over medium heat and add chopped onions, garlic and peppers. Saute until translucent. Add the chopped tomatoes, canned puree, parsley, sugar, cumin, paprika and finally season with salt and pepper. Mix it well and let it cook for 7minutes to 10 minutes with the lid on.
Once the tomato mixture is ready spoon it over the aubergines arranged in the baking dish. Pour some water on the sides and give a generous drizzle of olive oil over and around them. Bake in the oven for 20 -25 minutes reducing the temperature slightly halfway.
Finally garnish with fresh parsley

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