Imam Bayildi

 Cooked by Sally Ives for the Culinary Wanderers Turkish Lunch. May 2023

2 large eggplant

salt

150ml olive oil

1 brown onion

4 large garlic cloves

4 large tomatoes

1 tsp ground cumin

1 tsp sweet smoked paprika

1 tsp dried oregano

1 Tbl tomato puree

handful fresh parsley and/or mint

pepper to taste

Pre-heat the oven to 150 degrees

Make this Imam bayildi recipe start by preparing the eggplants. Halve the eggplant and score the flesh on a cross hatch, trying not to tear the skin with the tip of your knife. Rub a generous amount of salt into the flesh, and set aside.

Measure out the olive oil in a measuring cup or jug and keep it by the stove. Add a generous splash to a large, non-stick frying pan set over a high heat. Fry the eggplant, working in batches and adding a little more oil if necessary until their exposed flesh is golden. As you remove them from a pan, nestle them cut side up in a baking dish just large enough to fit them snugly.

Reduce the heat to medium and add the onion, thinly sliced into half moons along with another splash of oil and another pinch of salt. Fry for 5-6 minutes or so until they're soft and just starting to colour.

Finely slice the garlic cloves before adding them to the pan and cook for another couple of minutes until soft and aromatic.

Roughly dice the tomatoes and add them to the pan, cooking for a further 5 minutes until they start to break down into a rough sauce. Stir in the cumin, paprika, oregano, tomato puree and the fresh herbs, finely chopped. Season generously to taste with more salt and a little black pepper.

Remove from the heat and stir in 4 Tbls water before spooning the mixture over the exposed cut sides of the eggplant. Drizzle the remaining olive oil over the dish before covering and baking for 1.5 hours or until the eggplants are soft and have collapsed.

Leave to stand. Serve hot or at room temperature.