Imam bayildi translates as ‘the priest fainted'. TV Masterchef's Gregg Wallace explains: "Apparently, the imam tasted it and swooned. Who can blame him?
"I’ve tasted many imam bayildis and this is the only one that has recreated that delightful first experience."
Ingredients
Serves 4
5 tbsp sunflower oil
3 aubergines
1 large onion, finely chopped
3 cloves of garlic, crushed
2 tbsp turmeric
2 tbsp ground cumin
2 tbsp ground coriander
2 tbsp mild curry powder
400g tin chopped tomatoes
50g (1.75oz) sultanas
150g (5.5oz) Greek yoghurt, to serve
Achieving the perfect results
- Sprinkle over the spices and cook for another 2 minutes, stirring all the time.
- Heat a heavy-based pan over a low heat and add the sunflower oil. When the oil is hot, add the onion and garlic and fry until soft.
- Cut the aubergines into cubes the size of a dice, then add these and the tomatoes to the onion mixture. Cover and simmer for 45 minutes, stirring occasionally.
- Add the sultanas and cook, lid on, for another 10 minutes.
- Remove from the heat and allow to cool. Refrigerate for 24 hours.
- Serve cold with Greek yoghurt and mint.
This recipe is taken from Veg - the Greengrocer’s Cookbook by TV Masterchef's Gregg Wallace and published by Mitchell Beazley. ISBN 978-1-84533-224-2. Price £20.