Eggplant Heaven – Imam Bayildi
Well, the Imam Fainted. That is what Imam Bayaldi means and certainly, many people find this a heavenly dish. Quite why the Imam Fainted is open to speculation, though it may have been at the cost of all that olive oil! However, it was also the third main dish of my recent family dinner and accompanied the Lamb in a Pot and Porchetta, and everyone looked pretty conscious last I checked.
Imam Bayildi has its origins at the Eastern end of the Mediterranean, and is especially associated with the middle east; though you can find it throughout the region. Like many wonderful dishes it is simplicity itself, relying heavily on the richness of the oil and tomatoes. Aubergines or Egg Plants or Brinjal are like sponges when it comes to liquid and flavours, and this dish takes it to the limit.
Hot or Cold?
Imam Bayildi can be served hot, but the intention is really to serve it cold, or at least at room temperature. The flesh of the aubergine and the onions and tomatoes are much firmer, making this a meaty dish. Hot, and to be honest, it is all a bit sloppy!
How much oil?
Well this depends on how rich you are feeling. I like a lot of oil, and a really good Greek extra virgin if possible – but go with the flow here and you may not want too much oil.
1. The Stuffing
- 1 very large onion
- 1 tin chopped tomatoes, or 6 fresh skinned and seeded tomatoes
- 3 cloves garlic
- Parsley
- ground cardamon and cumin (optional)
- Salt and Pepper to taste
- Best Olive Oil
- lemon juice
Chop the onion in half, then slice very thinly. Crush the garlic. In a saucepan, saute the onion and garlic at a medium heat in plenty of oil till soft. Add the tomatoes, parsley and cook until the tomatoes have completely collapsed – salt and pepper to taste. You can add a little cardamon and ground cumin if you wish to migrate the dish further east than turkey! Do that while frying the onions.
2. The Aubergines
Cut your aubergines in half length wise. Put two or three slits lengthways in the flesh. Sprinkle with a little lemon juice. Some people like to also sprinkle with sugar, but I find this is unnecessary if you are using really ripe, good quality, sweet tomatoes. Pour some oil in the base of an oven dish and put in the aubergine halves skin side down. Open the slits up a little and fill with the onion and tomato mixture.
Bake in a medium oven till the aubergine starts to collapse and you see just a little carbonization. Take out of the oven and leave to cool.
Imam Bayildi will keep quite happy in a sealed container in the fridge for several days because of all the oil used. Make sure you keep ALL the oil from the cooking process around the aubergines. Serve cold with warm flat bread or as a vegetable accompaniment.
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