Imam Bayildi (Turkish Braised Stuffed Aubergine)

Halve the aubergines lengthways and score the cut flesh in a diamond pattern.

Shallow-fry the aubergine halves in olive oil until golden on both sides, then drain on kitchen paper.

Arrange the fried aubergines cut side up in a baking tray.

Heat a little olive oil in a saucepan and cook the onion until soft and golden.

Add the garlic and green pepper and cook until softened.

Stir in the diced tomatoes, tomato paste, caster sugar, fine sea salt and black pepper and cook until thickened.

Remove from the heat and stir in the chopped parsley and lemon juice.

Press the scored aubergine flesh open and spoon the vegetable filling into each half.

Top each aubergine with a tomato slice, then pour the water and remaining olive oil into the tray.

Cover with foil and bake at 170°C until the aubergines are completely tender when pierced with a knife.

Uncover and bake for a few more minutes until lightly caramelised at the edges.

Transfer to a serving dish and leave to cool to room temperature, which is the traditional way to serve this dish.