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.

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Imam bayildi

Imam bayildi translates as ‘the priest fainted’. Apparently, the imam tasted it and swooned. Who can blame him? The first time I tasted this dish was at Chez Bruce in Wandsworth Common, London. I’ve tasted many imam bayildis since, and this is the only one that has recreated that delightful first experience.

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

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.
Sprinkle over the spices and cook for another 2 minutes, stirring all the time.
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.