New Internationalist

Recipe of the Week: Swooning Imam (Turkey)

global veg coverThis is our last Recipe of the Week! Don’t forget that you can still access the old recipes, posted on the books blog. Keep following our Facebook page and our Twitter feed to get automatic notifications and if you haven’t done so already, check out the Global Vegetarian Kitchen page.

swooning imamThis recipe from Turkey has to go in the book on the strength of its name alone! There are as many theories as to why the imam fainted as there are recipes for this tasty dish. One is that the imam was overcome when he tasted how delicious it was… In addition to the side sauce below, serve with rice or bread.
Andrew Hine, London, England

S E R V E S 4
Preparation: 15 minutes
Cooking: 65 minutes
2 onions, sliced
1 red bell pepper, diced
1 green bell pepper, diced
3-4 cloves garlic, crushed
¼ tsp ground cumin
¼ tsp ground coriander
6 tomatoes, chopped finely
2 tbsp parsley, chopped
3 eggplants/aubergines
1 tbsp lemon juice
1 tsp sugar
boiling water
oil
salt and pepper

Side sauce:
1 cup / 240 ml yogurt
1 tbsp mint, chopped finely

Heat oven to 190°C/375°F/Gas 5
1 Heat some oil in a pan and cook the onions till translucent. Then add the bell peppers and cook till they begin to soften.
2 Now put in the garlic, cumin and coriander. Cook slowly until the peppers are soft. Add the tomatoes and parsley; simmer gently.
3 While that is cooking, cut the eggplants/aubergines into halves, leaving the stalks on. Carefully scoop out most of the pulp. Cut this up finely and add to the tomato mixture.
4 Stir well, adding more oil as necessary, and put in the lemon juice and sugar. Simmer for about 20 minutes or until the ingredients are cooked, and then season. The mixture should not be too wet.
5 Wash and dry the eggplant/ aubergine shells and place them side by side in an oven-proof dish.

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