Another fine meze!
Keep life simple this Christmas

Iman Biyaldi
Serves 6

It is said that the Iman (priest) was so overwhelmed with the flavour of this dish that he fainted!

50ml/2 fl oz olive oil
2 medium-sized onions, cut lengthways
1tsp cumin seeds
4 cloves of garlic, chopped
4 tomatoes, chopped coarsely
1tbsp tomato concentrate
1tbsp coarse black pepper
11/2tsp salt
2 medium -sized Dutch aubergines
40g/11/2oz flat leaf parsley, finely chopped
300ml/10 fl oz hot water

1. Heat the oil and sauté the onions. Add the cumin seeds, garlic, tomatoes, tomato concentrate, pepper and salt and simmer for a few minutes.

2. Slit the aubergines from the top to the base and spoon the mixture into the aubergine.

3. Place the aubergines into a pan and add the water. Spoon any remaining onion mix loosely on top of the aubergines.

4. Place on a low heat for 40 minutes until the aubergines are fully cooked.
If the water evaporates, add more until the aubergines are tender. Sprinkle with parsley.

© Chico Francesco, The Citrus Tree, The Vegetarian Society, The Vegan Society