Turkish stuffed aubergine (eggplant) in olive oil is a classic dish with a classic story: The name roughly translates as “The Priest Fainted,” though no one knows quite why. Some hold the imam was so overcome by the deliciousness of this dish that he fell into a swoon. Others say he was overcome with shock by the amount of precious (and expensive) olive oil in the dish. I changed the original recipe a bit for a change and made it less oily and with leek and dried tomatoes in it.

3 medium or 7 mini aubergines
3 medium onions, finely chopped
3 diced sundried tomatoes on oilbase
diced tomatoes (from can) or fresh
2 tbsl olive oil
2 cloves garlic (crushed)
1 glass water
1 tbsp parsley, chopped
1 little green pepper, sliced

Prepare the aubergines by chopping off the ends and cut some parts of the skin (see foto)
Brush the aubergines with a little bit of (olive) oil and put them in the oven (30 min). let cool and make a cut (not too deep) in lenght.
 Bake the onion, garlic, leek and dried tomatoes. Season with salt, chilli and parsley. In an ovenpan put 2 tbsp olive oil, salt, tomatoes and some juice of it.
Arrange the eggplants. Stuff the tomato onion mixture into the slashes and then top with the remaining mixture. Pour water around the vegetables and put in oven 200 degrees Celcius.

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