Imam Bayildi Recipe

Imam Bayildi or the "Fainting Imam" is a Turkish stuffed aubergine dish which takes its name from the tale of an imam in Ottoman times who promptly fainted upon tasting the exquisite meal in front of him. Some accounts differ as to whether the imam actually fainted upon seeing the bill (jokes!) but one thing is clear: imam bayildi is incredibly tasty.

Aubergines stuffed with tomatoes and peppers dressed with toasted pine nuts, pomegranate seeds and lashings of harissa yoghurt - this is definitely a faint-worthy vegetarian dish!

Ingredients (2-4 people)

2 aubergines (cut in half lengthwise)

1 medium red onion (chopped)

2 cloves garlic (minced)

2-3 Turkish green peppers (chopped)

2 large vine tomatoes (deseeded and chopped)

Handful of fresh mint and parsley (chopped)

1/2 tsp nutmeg

1/2 tsp cinnamon

1/2 tsp cumin

1 tsp sugar

Olive oil

Salt and pepper

2 tbs plain white yoghurt

1 tbs lemon juice

1 tsp harissa paste

Pomegranate seeds

Pine nuts

Preparation (60min)

1. Preheat the oven to 180C.

2. Cut the aubergines in half lengthwise and score the flesh. Brush the flesh with olive oil and place the aubergines in a baking dish. Bake in the oven until golden brown (20min). Remove the aubergines from the oven and scoop out the flesh, being careful not to pierce the skin, and set aside.

3. In a pan on medium-high heat fry the onions, peppers, tomatoes, garlic and sugar until soft (10min). Add the aubergine flesh, herbs and spices. Season with salt and pepper. Mix well.

4. Scoop the fried vegetable mixture into the aubergine skins. Bake in the oven for a further 20min or until aubergines have collapsed.

5. Prepare the harissa yoghurt by mixing the yoghurt, lemon juice and harissa paste.

6. Lightly toast the pine nuts in a pan or oven.

6. Remove the aubergines from the oven. Dress with harissa yoghurt, pine nuts, pomegranate seeds and any leftover herbs. Serve immediately.

TIP 1: Remove some of the liquid from the chopped tomatoes by covering with a pinch of salt and letting strain in a sieve for 10min.

TIP 2: Never wear your favourite white shirt when cutting pomegranate.