Imam bayildi

Method

1. Boil the aubergines in water with 1 teaspoon salt for 5 minutes. This will prevent them from absorbing too much oil. Drain them completely.

2. Heat the olive oil in a medium pan. Add the spices and cook for about 10-20 seconds, being careful not to let them burn.

3. Quickly add the garlic and aubergines and stir fry for 1 minute.

4. Add the tomatoes, and sultanas and season with salt and pepper. Cook uncovered until the tomatoes have softened and the mixture has thickened. Add the herbs. The mixture is best if it can sit around for an hour or more to let the flavours develop and mingle.

5. To serve; spoon a little of the mixture onto each crostini and top with 1/2 teaspoon crème fraîche and a mint or coriander leaf.

Cook's Notes: This great spiced aubergine is so versatile -- delicious on top of crostini with a blob of crème fraîche, but fab too with grilled or barbecued lamb.
To peel tomatoes easily, put into boiling water for 10-20 seconds, then remove and peel.

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Ingredients

3 Aubergines, chopped into 2cm cubes
50ml Olive oil
1 tbsp Cumin seeds, ground
3/4 tbsp Coriander seeds, ground
1/4 tsp ground cardamom seeds, (from the green cardamom pod)
3 large garlic cloves, grated
450g Tomatoes, peeled and chopped, or 1 tin chopped tomatoes
50g sultanas
2 tbsp chopped Mint, coriander or parsley

To serve

crème fraîche
Mint, or coriander leaves

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