Use a vegetable peeler to peel stripes down your aubergines.
Now take a sharp knife and make a cut from the top to the bottom of each aubergine without piercing through to the other side.
Gently heat your sunflower oil in a frying pan and add the aubergines.
Turn them occasionally with tongs so that they brown and soften on all sides. Be careful as they will spit and sizzle in the hot oil.
Once your aubergines have softened after about 15 minutes, remove them from the pan and place on a baking tray with the side where you made the cut facing upwards.
Leave to one side to cool.
In the same pan, add your olive oil and gently heat.
Add your sliced onions and peppers and sauté until the onions start to soften and turn translucent.
Now add your chopped tomatoes, garlic, paprika, salt and pepper and mix together.
Add a splash of water - about 50 mls - stir and leave to simmer for 5-10 minutes.
Preheat your oven to 180 degrees Celsius.
Meanwhile return to your aubergines and carefully prise them open along the cut so that you have four canoe shapes.
Now add your filling to each aubergine with a teaspoon - don't worry if some tumbles over the edge. It's all part of the meal.
Dissolve your tomato paste (salça) into approx 150 mls of water and pour it over your aubergines and into the tray.
Now place on the middle shelf of your oven and cook for 15-20 minutes.
Remove from the oven and leave until your imam bayıldı is warm or at room temperature.
Squeeze fresh lemon juice and sprinkle a little finely chopped parsley over the top of your imam bayıldı before serving.
Serve on its own or with accompaniments.