Imam Biyaldi Recipe - The Swooning Imam
Aubergines stuffed with onions, garlic, tomato and spices cooked in olive oil.
Servings: 6 people
Calories: 413kcal
Equipment
- 1 frying pan
- 1 vegetable peeler
Ingredients
- 3 medium aubergines
- 2 tbsp Shetland sea salt
- 3 brown onions finely sliced
- 6 garlic cloves
- 1 tsp dried oregano
- 1/2 tsp chilli flakes
- 1 tsp cumin seeds crushed
- 1 tsp coriander seeds crushed
- 1 tbsp smoked paprika
- 2 tbsp tomato puree
- 1 vegetable stock pot
- 600 grams tinned chopped tomatoes (1.5 tins)
- 1 handful fresh parsley chopped
- 1 tsp Shetland sea salt
- 1/2 tsp freshly ground black pepper
- 3 tbsp hot water
- 225 ml olive oil plus extra to fry aubergine and onions
Instructions
- Using a vegetable peeler, peel the skin off each of the 3 medium aubergines so they have stripes. Sprinkle generously with 2 tbsp Shetland sea salt and leave for 20 minutes for the liquid to come out.
- Peel, halve, and finely slice 3 brown onions. Heat a generous glug of olive oil a large saucepan and saute the onions over medium heat for 10-15 minutes, stirring frequently, until they soften and start to brown slightly.
- Meanwhile, add another generous glug of olive oil to another frying pan over medium-high heat. Brush the wet salt off the aubergines and fry them on all sides until golden.
- Finely slice 6 garlic cloves and add to the sliced onions. Cook for another few minutes while the aubergines fry.
- Add 1 tsp dried oregano, 1/2 tsp chilli flakes, 1 tsp cumin seeds (crushed), 1 tsp coriander seeds (crushed), 1 tbsp smoked paprika and 2 tbsp tomato puree to the onions and stir well.
- Add 600 grams tinned chopped tomatoes, 1 vegetable stock pot and 1 handful fresh parsley. Season well with 1 tsp Shetland sea salt and 1/2 tsp freshly ground black pepper.
- Remove the aubergines from the heat and use a knife to create a slit down the centre, from the stem to the fat end, taking care not to cut all the way through. Use tongs to open up the space.
- Fill each aubergine with the onion/tomato mixture.
- Add 3 tbsp hot water and 225 ml olive oil to the onion and tomato mixture remaining in the pan.
- Gently lay the stuffed aubergines on the top of the onion/tomato/olive oil mix. They'll sink down so that the liquid comes up at least halfway on the aubergines.
- Simmer over a low-medium heat for 30-45 minutes, until the fat end of the aubergine is tender (test with a cake skewer). Switch the heat off and leave the dish to come to room temperature.
Nutrition
Calories: 413kcal | Carbohydrates: 26g | Protein: 4g | Fat: 35g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 25g | Sodium: 2870mg | Potassium: 882mg | Fiber: 10g | Sugar: 13g | Vitamin A: 890IU | Vitamin C: 21mg | Calcium: 89mg | Iron: 3mg