Imam bayildi

Serves 4 Starters and mains

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Method

To make the tomato topping, heat the oil in a pan, add the onions and sauté gently for around 8 minutes until they start to colour. Add the garlic and cumin, followed by the tomatoes, then the tomato purée, and cook down for 10 minutes. Fold through 2tsp pomegranate molasse.

Preheat the oven to 190C/170C F/Gas 5. Line a baking tray with foil. Cut each aubergine crossways into 4. Heat half the olive oil in a large frying pan, add the aubergines and sear on one side, then add the remaining oil and sear on the other side until golden. Do in batches, if necessary. Transfer to the prepared baking tray and cook in the oven for 15 minutes until tender.

Meanwhile, fry the shallots. Sit a metal sieve over a heatproof bowl and line a plate with kitchen paper. Pour the vegetable oil into a wok or large frying pan set over a medium heat. Add half the shallots and fry, turning frequently with a slotted spoon, until crisp. Drain through the sieve to catch the oil in the bowl, then pour it back into the wok or frying pan, add the remaining shallots and fry and drain them in the same way. Put the crispy shallots on the prepared plate.

Remove the aubergine pieces from the oven, leaving the oven on, and spoon a tiny amount of the pomegranate molasses evenly over the surface of each – 11/2tsp in total. Add the chopped coriander to the tomato mixture, then use to top the aubergine halves and return to the oven to cook for a further 5-8 minutes.

To serve, mix the yoghurt and salt together along with 1/2tsp of the pomegranate molasses. Divide the aubergine pieces among 4 serving plates and drizzle the yoghurt mixture over the tops (use a squeezy bottle if you have one). Drizzle the remaining pomegranate molasses over, then top with the crispy fried shallots.