Turkish Stewed Aubergine

This stewed aubergine is inspired by a recipe from the book 'Veggiestan' by Sally Butcher and is called Imam Biyaldi, which literally means 'fallen imam'. According to legend, the imam fainted from delight when this dish was served to him. Judge for yourself with this tender aubergine stewed with feta and tomato sauce! I serve it alongside my favourite lentil tabbouleh with harissa dressing.

Tomatoes, cucumber, white onion, red onion, garlic, aubergine, lemon, fresh dill, mint, parsley, chickpeas, black beluga lentils, chili powder, smoked paprika, harissa (red chili pepper, garlic, coriander seeds, caraway seeds), cumin seeds, paprika, feta made from pasteurised sheep and goat milk, bulgur, gluten-free soy sauce, tahini (sesame paste), baking soda, white wine vinegar, pepper and salt, sunflower oil.

Allergens: gluten, lactose, sesamzaad, soja, sulfiet.

Microwave

Heat the aubergine with tomato sauce and lentil tabbouleh loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons).

Oven — 200°C, 15-30 minMarleen's choice

Preheat the aubergine with tomato sauce and lentil tabbouleh covered with an ovenproof plate, or aluminium foil for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Disposable containers cannot be used in the oven, transfer to an oven dish.

Energy103,5 kcal

Protein3,6 g

Fat5,3 g

of which saturated1,12 g

Carbohydrates8,38 g

Dietary fibre3,21 g

Salt0,46 g

Average weight: 540 g