Iman
Biyaldi
(The Priest Fainted) - Turkey
Chico Francesco
It is said that the Iman (priest) was so overwhelmed with the flavour
of this dish that he fainted!
Serves
4
Ingredients
2 medium sized aubergines
50ml olive oil
2 medium-sized onions, peeled and cut lengthways
1tsp cumin seeds
4 cloves of garlic, peeled and chopped
4 tomatoes, chopped coarsely
1tbsp tomato concentrate
1tbsp coarse black pepper
1 ½ tsp salt
2 medium sized aubergines
40g flat leaf parsley, finely chopped
300ml hot water
Method
1 Slice the aubergines in half lengthways, score the flesh and
scoop out leaving a 1.5cm thick edge.
2 Heat the oil and sauté the onions and scooped out aubergine
flesh together.
3 Add the cumin seeds, garlic, tomatoes, tomato concentrate,
pepper and salt and simmer for a few minutes.
4 Spoon the mixture into the aubergine ‘shells’.
5 Place the aubergines into an oven proof dish and carefully
pour round the hot water.
6 Cover with foil and bake at 200F, 400F, Gas Mark 6 for 40 minutes
or until aubergines are tender, topping up the water if it evaporates
too quickly.
7. Sprinkle with parsley and serve.
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