Step by step
Method
8 steps- 01
Peel four lengthwise strips from each aubergine to create a striped pattern, keeping the stems attached. Cut a deep slit along one peeled strip without cutting through.
- 02
Salt aubergines and leave for 25 minutes, then rinse and pat completely dry. Heat 3 tablespoons oil in a wide pan and brown them on all sides for 10–12 minutes.
- 03
Transfer aubergines to a snug baking dish. Add 3 tablespoons oil to the pan and cook onions with a pinch of salt over medium-low heat for 15 minutes until very soft.
- 04
Add garlic for 2 minutes, then diced tomatoes, tomato paste, Aleppo pepper and black pepper. Cook uncovered for 10 minutes until thick; fold in most of the parsley and dill.
- 05
Gently open each aubergine slit with two spoons and pile in the onion-tomato mixture. Spoon any extra filling around the dish.
- 06
Mix hot water, lemon juice, sugar, remaining olive oil and 1/2 teaspoon salt. Pour around—not over—the aubergines.
- 07
Cover and bake at 180°C for 45 minutes, then uncover for 15 minutes until completely tender and lightly caramelized.
- 08
Cool in the cooking juices and rest for at least 1 hour. Finish with reserved herbs and a thread of olive oil before serving at room temperature.
Cook's notes
Make it excellent
- Choose straight, evenly sized aubergines so they cook at the same rate and hold the filling.
- Cook onions slowly until sweet; they are the substance of the dish, not merely seasoning.
- The resting time is part of the recipe—warm, not hot, brings out the olive-oil flavour.
Serve it with
Crusty bread, lemon wedges, cacık or a parsley-bulgur salad.
Store & reheat
Refrigerate in its juices for up to 4 days. Return to room temperature for 30 minutes before serving.
Helpful cooking questions and genuine results are welcome.