Iman Balyildi is the most famous eggplant dish eaten in the Arab world. This dish is translates as "The Priest Fainted" in Arabic.
Ingredients
| 1 | Eggplant, medium size (Main) |
| 4 Tbsp | Olive oil |
| 1 | Red onion, medium size |
| 2 | Garlic cloves, crushed |
| 1 tsp | Ground cinnamon |
| 1 tsp | Ground cumin |
| 1 tsp | Ground paprika |
| 1 pinch | Chilli flakes |
| 400 g | Canned tomatoes (Main) |
| 4 Tbsp | Pine nuts, or slivered almonds |
| ½ cup | Flat leaf (Italian) parsley, chopped |
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Directions
- Preheat oven to 190 degC.
- Halve eggplants lengthways. Score the flesh almost through to the skin. Brush well with olive oil and place in a baking pan. Cover loosely. Roast for 20 minutes, until soft.
- Saute onion in a little olive oil until soft. Add garlic and spices. Fry for 1 minute.
- Once eggplants are cool enough to handle, scoop out the flesh. Reserve the shells.
- Chop, then add to onion with tomatoes. Simmer for about 10 minutes, until eggplant is very soft.
- Spoon into eggplant shells. Sprinkle with pine nuts or almonds. Bake for about 20 minutes. Garnish with parsley.
- Great served with tzatziki which is made by mixing 1/2 cup Greek yoghurt with 1/3 cup seeded and diced cucumber and 4 tablespoons chopped mint.
- Serve as a light meal or as an accompaniment to grilled lamb.
