Imam Bayildi (fainted priest)

Imam Bayildi (fainted priest). Photo / Ian Jones

Serves six

2 eggplants, cut into 3-4 discs
2 tbsp table salt
100ml olive oil
1 onion, finely diced
1/2 eggplant, diced
4 garlic cloves, peeled & finely chopped
7 whole peel tomatoes, chopped
35g currants
Pinch ground cloves
1/2 tsp ground cinnamon
1/2 tsp ground allspice
1/2 tsp cumin seeds, ground
20g brown sugar
1 tbsp each of coriander and mint leaves

1. With a melon baller, scoop out the flesh of the eggplant discs to create shells. Reserve the flesh. Salt shells and leave upside down to drain for 30 minutes, rinse and pat dry.

2. Preheat oven to 180C. In a saute pan, heat olive oil and cook onion until soft and golden, add reserved and diced eggplant flesh plus garlic. Saute until soft. Add tomatoes, currants, spices, sugar and herbs, simmer for 10 minutes.

3. Compact the filling inside the shells, brushing surface with olive oil. Line the bottom of a baking dish with non-stick paper and grease the sides. Pour boiling water mixed with a little lemon juice to barely cover the eggplant and bake for 40 minutes until soft but the shells are still rigid.