Imam Bayildi - Turkish Stuffed Aubergine
Aubergines stuffed with tomatoes, figs, pine nuts and parsley baked in the oven and served with homemade Turkish flatbreads
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Cooking tools:
- Oven
- Chef's knife
- Cutting board
- Spoon
- Baking sheet
- Skillet
- Stove
- Mixing bowl
- Baking dish
- Measuring cup
- Rolling pin
- Kitchen towel
Ingredients
- black pepper (to taste)
- 12 grams butter
- 5 grams caster sugar
- 1/4 tsp dried yeast
- 150 grams figs (ready to eat)
- 6 sprigs fresh parsley
- 25 ml milk
- 1 tbsp olive oil
- 1 whole onions
- 25 grams pine nuts
- 125 grams plain flour
- salt (to taste)
- 1/2 tbsp sesame seeds
- 1/4 tbsp tomato puree
- 4 whole tomatoes
- 35 ml yoghurt
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