Imam Bayilda (The Imam Fainted)
This is a recipe steeped in history originating from the wife of a Turkish priest or Imam.
Imam Bayilda means "The Imam Fainted". There are many stories of this dishes origins but one story crops up again and again. The story of an Imam who marries an olive oil merchants daughter. The Merchant gave the Imam 12 man sized urns filled with his finest olive oil for his daughters dowry. This the Imam accepted with open arms. The Imams new bride was a fantastic cook and on their wedding night she cooked him a great banquet. One of the dishes was so wonderful that the Imam asked her to make it for him every day, and she did so. On the the 13th day he arrived home to find that his wife had not cooked his beloved meal.He asked why and she answered "i have no more oil to make it, You will have to purchase some more". At this the Imam fainted due to the fact olive oil was so expensive.
Since that day the dish Has been Known As Imam Biyalda"The Imam Fainted".
1500gms Whole Aubergines
540gms Diced Tomatoes
400gms Finely Chopped Onion
10gms Extra Virgin Olive Oil
8gms Garlic Puree
8gms Chopped Parsley
5gms Salt
2.5gms Golden Caster Sugar
2gms Ground Black Pepper
1.25gms Ground Cinnamon
Method:- Cook aubergines for 10 minutes, cut them in half length ways and scoop out the flesh leaving half an inch of shell. Set aside the flesh.
Arrange the shells in a buttered oven proof dish. Pour some of the olive oil into the shells and cook for 30 minutes.
Heat some oil in a pan, add the onions and garlic and fry for 5 minutes. Add the tomatoes, cinnamon, sugar and parsley, season. Simmer until the liquid has reduced by half.
Chop the aubergine flesh, add to the pan and cook for a further 10 minutes.
Remove the aubergine shells from the oven, stuff them with the tomato mixture and serve.