İmam bayıldı aubergines in the oven

13 March 2023
Prep time
Total time

1 kg aubergines, approximately 6 medium ones
1 tbsp salt
2 tbsp olive oil
½ kg onions, sliced 
5 garlic cloves, sliced
2 tbsp tomato paste
2 cups finely chopped tomatoes
1 tsp salt
1 tsp black pepper
2 bay leaves
1 cup vegetable stock
Fresh parsley leaves, for the serving



Preheat the oven at 180°C on fan.
With a knife, cut the stems off the aubergines and peel them cross-like.
Cut them in the middle and then each piece in 3 smaller pieces. If they are big, but them in 6 pieces.
Sprinkle them with salt and set them aside for about 1 hour to remove their water and bitterness.
In a pot that can go in the oven, add 1 tablespoon of olive oil and shield the aubergines from all sides.
Remove them and set them aside.
In the same pan, add another tablespoon of olive oil.
Add the onions and cook for around 5 minutes.
Add the garlic and cook for another 5 minutes.
Add the tomato paste and stir. Cook for a few minutes until the tomato paste releases its aromas.
Return the aubergines to the pan and add the finely chopped tomatoes, salt, pepper and bay leaves.
Add the stock, stir and cover the pot with its top.
Cook in the oven for about 40-50 minutes or until the salsa combines.
Serve with fresh parsley leaves.

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