Imam bayildi (stuffed Turkish aubergines)

Peel strips of skin off the aubergines in an alternating pattern all around.

Rub with salt, cover generously with water and soak about 30 minutes, until the water darkens a little; rinse off the salt and pat dry with paper towels.

Cut a shallow slit in the peeled side chosen as the top, across half the aubergine's length.

Lay on a tray lined with baking paper, drizzle generously with olive oil and rub it over the whole surface.

Bake in a preheated oven at 200C for about 35 to 40 minutes, turning halfway.

Variation: Oil the aubergines and air fry at 205C for around 15 minutes, turning halfway.

Slice the onions into strips, chop the green chillies into rings, cut the red pepper into strips, thinly slice the garlic, rough-chop the parsley and dice the tomatoes.

Heat olive oil in a large pan over medium-high a minute; saute the onions 5 to 10 minutes, stirring often, until soft and opaque.

Add the green and red peppers and cook about a minute; add the garlic and mix.

Season with salt, Aleppo pepper, black pepper and cumin; stir in the tomato paste and saute about 30 seconds.

Add the diced tomatoes and cook a couple of minutes more; taste and adjust.

Set the cooked aubergines in a baking tray, open a pocket in each with two forks and fill generously and evenly.

In a small pot, dissolve tomato paste in a little water, season with salt and black pepper and bring just to a boil on high; pour over the aubergines and into each pocket.

Bake 20 minutes at 180C until the sauce is thick and glossy and the filling browned a little.

Sprinkle with parsley, plate and spoon the sauce over.