Iman bayildi, supposedly named after an Inman who ate it and then cried with delight. I didn’t cry but it was certainly good.

Halve an aubergine and then make 3 deep cuts in the flesh length ways, but not to go through to the skin. Fry cut side down in olive oil under golden, turn over and then fry the skin side. Remove from the pan and put on kitchen paper to absorb excess oil.

Fry, but don’t brown, a finely diced medium sized onion before adding 2 or 3 skinned and chopped tomatoes, 1 finely chopped clove of garlic and about a tablespoon of freshly chopped parsley. Cook until the liquid has evaporated.

Take off the heat and Stir in a tablespoon of freshly chopped mint – if you don’t have any mint then cook this another day when you have some! I think it’s absolutely essential in this dish.

Spoon the stuffing over the aubergines pressing some into the cuts. Drizzle with a little more olive oil and a squeeze of lemon juice. Put into the oven at 180C for 40 minutes.

Eat when cooled, but still slightly warm, with lots of crusty bread.