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Iman bayaldi
- Prep time:
- 20 mins, plus degorging time
- Cook time:
- 1 hrs 10 mins
- Serves:
- 4
Tonia Buxton cooks a simple but delicious Greek vegetarian dish, rich with Mediterranean flavours
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Tips and suggestions
- Cooks Tips...
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'Degorging' an aubergine means to sprinkle the slices with salt and then let them stand for 1-2 hours for the juices to be drawn out. It is done to remove bitter juices and excess moisture. It also helps prevent the aubergine from absorbing too much oil while cooking. Rinse the aubergine well after salting as any excess salt left on can make it inedible.
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Ingredients
- 2 large Aubergines, sliced lengthways
- Salt, for degorging (see cook’s note below)
- 3 Potatoes, peeled and sliced lengthways
- 3 courgettes, sliced lengthways
- 100ml Olive oil
- 2 large Onions, sliced
- 1 head Garlic, cloves peeled and left whole
- 400g tinned chopped tomatoes
- 1 tsp Cinnamon
Method
1. Sprinkle the sliced aubergines with salt and allow to drain on kitchen paper for 1-2 hours. Rinse away any liquid and salt, then dry thoroughly.2. Heat half the olive oil in a heavy-based frying pan and fry all the vegetables, one type at a time, until golden brown, leaving the aubergines until last as they can make the oil bitter.
3. Heat the remaining olive oil and sweat the onions and garlic until softened. Add the tomatoes and cinnamon and season with salt and freshly ground black pepper. Simmer gently until slightly thickened.
4. Preheat the oven to 180C/gas 4.
5. In a large ovenproof dish, put a layer of potatoes and then cover with some of the tomato sauce. Next, add a layer of aubergines, cover with sauce, then add the courgettes and cover with the remaining sauce.
6. Bake for about 45 minutes until heated through and bubbling.
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Latest Comment
Agree with Tonid, the original I had was aubergine cooked in oil, slits made in it and stuffed with a rich tomato and cinnamon sauce. Sadly I cannot find the recipe now, a copy would be welcomed if anyone has it.
Despite the departure from the original recipe pointed out in a previous comment, this is nevertheless an absolutely delicious dish!
I find this version to far removed from the original Turkish dish to be able to be called Imam Bayaldi. It means "The Holy man Fainted" The reason he fainted is meant to be at the delight of eating this special dish cooked for him for the first time. Where is the chilli, thyme, black pepper and parsley or coriander? And please lose the potatoes and courgettes. Also it is good to note that this dish is as good served cold as it is hot. Tony D...