I found last week’s new recipe (I’m a bit late writing about it) nestled in the page of The World Vegetarian Cookbook. I like aubergines, I’ve enjoyed everything I’ve eaten in our local Turkish restaurant, I thought I should give this dish a try. For some reason I thought it would be fiddly to make, it wasn’t; I confess I made my life easier by not bothering to peel my tomatoes but, despite the recipe calling for peeled tomatoes, it doesn’t look like they were peeled for the illustration of the finished dish in the book.
Simple made special by spice
Basically Imam Bayildi is aubergine stuffed with aubergine, onion, tomato and a few pine kernels. It doesn’t sound the fullest flavoured of dishes but a bit of allspice lifts it from nice but uninspiring to delicious. The aubergine shell had a delicate flavour, mild with a hint of olive oil, while the stuffing was rich and fruity. I polished off two portions and would happily have eaten more but I’d halved the quantities given in the recipe so didn’t have more to eat. I will definitely be making this again and next time I’ll be making the full four portion version, maybe even more. The recipe book suggests Imam Bayildi can also be eaten cold so leftovers won’t be a problem.
4 out of 5 for ease of making.
5 out of 5 for flavour.
A guest cat
This pretty lady is the reason I missed a week and am late writing about this week’s recipe.
More about her next Sunday!