Burcu İmam Bayıldı packs the well-known Turkish aubergine dish into a 400 g tin. The label lists aubergines, water, onion, vegetable oil, tomato, fresh pepper, tomato paste, salt, garlic, parsley and black pepper, with no meat in the recipe. The aubergines are tender and silky and the sauce is rich with tomato, onion and garlic; a 100 g portion is 78 kcal on the label.
Imam bayıldı ("the imam fainted") is traditionally served cold or at room temperature as a starter or a side dish. Open the tin and lay the aubergines on a plate, spoon the juices over, then finish with chopped parsley, a squeeze of lemon and a little extra olive oil if you like. Serve it with crusty bread, a bowl of rice or bulgur pilaf, or alongside grilled fish and chicken.
Keep the sealed tin in a cool, dry place out of direct sunlight, and refrigerate any leftovers in a covered container once the tin has been opened.