Amarante
|
 Fri, Feb 16 2024, 1:11 pm
This isn't really a salad or a dip - but it's served at room temperature so you make ahead so good for lunch on Shabbos
There are a lot of version of this dish. The name is supposed to be the Imam Fainted in translation because when he was served it, he fainted because it was so delicious.  Nobody fainted at my house but they did like it
IMAM BAYELDI
Excerpt From: Judi Rose - 100 Best Jewish Recipes
SERVES
KEEPS FOR 3 DAYS IN THE FRIDGE | DO NOT FREEZE
The following recipe is how the Turks make this rich, luscious baked aubergine dish, though different versions are served all over the Middle East.
6 small, oval aubergines, each weighing about 225g/8oz
2 large onions
3 tbsp extra virgin olive oil
whole tomatoes, drained from a 425g/15oz can, chopped
2 tbsp currants
½ tsp ground cinnamon
½ tsp ground cumin
1 tsp brown sugar
½ tsp salt
10 grinds of black pepper
3 tbsp chopped parsley
FOR THE SAUCE
125ml/4fl oz hot water
4 tbsp extra virgin olive oil
2½ tbsp lemon juice
2 tsp brown sugar
1 garlic clove, halved
TO SERVE
crusty bread or warm pitta bread
Cut a deep slit lengthways in the centre of each aubergine, sprinkle inside with salt and leave for 30 minutes. Squeeze out any black juices, rinse under cold water and pat dry.
Slice the onions finely, then sauté gently in the olive oil until soft and golden. Add the tomatoes, currants, spices, sugar, salt and pepper and simmer gently until the mixture is thick but still juicy. Add the parsley.
Cool, then use to stuff the slits in each aubergine. Arrange side by side in a shallow casserole, slit-side up, and add the sauce ingredients – first the water and olive oil, then pour over the lemon juice and sprinkle with the sugar. Add the garlic.
Cover the dish and simmer very gently, either on top of the stove or in the oven at 160°C/325°F/Gas 3, for 1½ hours, or until quite soft and most of the liquid has been absorbed. Chill, preferably overnight.
When you are ready, lift the aubergines from the sauce, spoon a little sauce over each one, and serve at room temperature with crusty bread or warm pitta.
| |
|
