Melitzanes Imam Bayildi

This roasted aubergine recipe, although Greek, has its roots in Turkey. The translation for Melitzanes Imam Bayildi is 'Aubergine Imam Fainted'. There are two stories out there to explain the story behind this name. The most popular is that a Turkish Imam tasted this dish and was so impressed with the flavours that he fainted. The second is that the Imam's wife used up all the expensive olive oil in the house making this dish, which caused the Imam to faint. As you will read below, it does use a lot of olive oil!

2 Servings

Ingredients:

2 aubergines

20cl olive oil

1 red onion, finely sliced

6 garlic cloves, roughly chopped

2 large or 4 small tomatoes, diced

1/2 tsp nutmeg

1 tsp tomato paste

Fresh parsley, finely chopped

S&P

Instructions:

Slice the aubergines in half, lengthwise, & soak in cold water for 30 minutes in a large bowl. Placing a plate on top of the aubergines will help to keep them submerged.

Heat oven to 220c.

Strain & pat dry the aubergines with a paper towel.

Score with a knife creating deep crisscross cuts to allow the flesh to cook through.

Place in an oven tray & douse with olive oil.

Season with salt & pepper.

Bake the aubergines for 30 minutes.

Heat a drizzle of olive oil in a pot & add the red onion & garlic.

Cook on low heat until the onion is soft then add the tomatoes, nutmeg, S&P.

Simmer for 15 minutes, stirring regularly until the tomatoes release their juice & you end up with a chunky, rustic sauce.

Add the tomato paste & cook another 3 minutes.

When the aubergine has reached 30 minutes in the oven, remove &, using a fork, push teh flesh down gently in the middle to create a boat like shape & space for the tomato sauce.

Spoon the sauce into the middle of each aubergine.

Reduce the oven to 160c & bake for 35 minutes.

Increase the oven to 200 & bake another 10 minutes.

Sprinkle fresh parsley over the top when serving.