The new vegetarian: aubergine and figs imam-bayildi style 4 large aubergines 100ml (3½fl oz) olive oil 2 onions, halved and finely sliced 350g (12oz) ripe tomatoes, chopped 80g (3oz) soft dried figs, finely chopped 1 tbsp tomato purée 3 tbsp pine nuts, toasted 15g (½oz) parsley, chopped juice of 1 lemon Greek yogurt and bread to serve Finely chop the reserved aubergine flesh. Fry it in 1 tbsp olive oil over a high heat for five minutes, until very golden, almost brown, stirring all the time to cook it evenly. Add 1 tbsp oil to the frying-pan and cook the onions over a medium heat for 10 minutes, until golden. Add the tomatoes, aubergine flesh and figs and cook for 10 minutes. Add the tomato purée, pine nuts and parsley. Season well and cook for a further minute. Preheat the oven to 180°C/350°F/gas mark 4. Fit four aubergine shells snuggly in an oven dish. Divide the onion mixture between the shells. Cover each aubergine with its other half shell. Mix the remaining olive oil with the lemon juice and 50ml (2fl oz) water. Season well and pour over the aubergines. Loosely cover with foil and bake for one hour. Remove the foil for the last 15 minutes if the juices need to reduce. Leave to cool for an hour. This dish is better eaten lukewarm than hot. You can serve the aubergines with bulgur or giant couscous, but the best way is with Greek yogurt and bread to soak up the juices.