The Imam Swooned (Aubergines [Eggplant] Imam Bayeldi) (Turkey)

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The Imam Swooned (Aubergines [Eggplant] Imam Bayeldi) (Turkey)

 

 

4 medium aubergines (eggplant)

1 gill (2 1/2 fl oz) (70 ml) olive oil

2 medium onions, finely chopped

2 green -OR- red sweet pepper, seeded and finely chopped

3 chopped cloves garlic

2 tablespoons chopped parsley

2 oz (57 g) white fresh GF breadcrumbs

2 large tomatoes

2 oz (57 g) pine kernels

salt and pepper

 

 

Do not peel the aubergines, cut off the stalks. Heat the oil in a

large frying pan, cook the aubergines gently for 10 minutes. Lift them

one by one out of the oil. Put the chopped onion and peppers into the

oil and cook very gently for 10 minutes. Meanwhile cut the aubergines

in half, longways, and scoop out the flesh without breaking the skins.

Add the onions, peppers, garlic, parsley, pine kernels, breadcrumbs

and quartered tomatoes to the aubergine flesh, season with salt and

pepper and mix well. Fill the aubergine skins with the mixture,

arrange in a shallow fireproof dish, pour over them the remaining oil

in the frying pan and cook in a slow oven for 1 hour. Serve cold. It

is said that the Imam (or priest) found this dish so delicious that

the first time he tasted it he swooned!