Imam Bayeldi

3 or 4 small slender aubergines
150 g mince meat
1 medium size onion
1 tsp tomato puree
3 large or 4 medium size tomatoes
1 cup tomato juice
3 small Coloured capsicums, one of each colour
30 g butter
2 tbsp olive oil
Salt and pepper


Written by Delafrooz Yazdi

1. Wash and peel the aubergines to achieve a stripe effect. Cut a slit through each.
2. Deseed the capsicums and slice them.
3. Peel and chop the onion.
4. Wash and slice the tomatoes.

Cooking instructions:
Fry the aubergine in olive oil and butter. Fry the onion in the remaining oil or add a tbsp if not enough is left. Add the meat and fry add the turmeric and the tomato puree and mix thoroughly. Divide the meat mixture to the number of aubergines and stuff the slit in each aubergine with a portion. Arrange the aubergines in a deep frying pan. Put the sliced capsicum and tomatoes around them and pour on the tomato juice. Add salt and pepper and simmer gently on low heat until capsicums and tomatoes are cooked and the stock is almost gone. Adjust seasoning and serve on a shallow dish.

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