A recipe using ingredients from Marden Farm Shop

This recipe originates from Turkey and translates, literally, as the Imam (or Vicar) fainted, which was apparantly what happened when the dish was created - the Imam fainted with delight!

Imam Baildi

Ingredients (all available from Marden Farm Shop) Method
2 Aubergines
2 cloves Garlic, pressed
1 large Onion
2 tbsp fresh Parsley
4 Tomatoes, skinned and chopped
Salt, Pepper
a little Olive Oil
pinch of sugar, if desired

 

 

 

 Preheat oven to 325F, 160C or Gas Mark 3

Cut the aubergines in half lengthways. Scoop out most of the flesh (and set this aside) to leave a firm hollow shell. Sprinkle the shells with a little salt and leave for 20 mins. 
Chop the onion and saute this with a tablespoon of oil until golden. Add the garlic, tomatoes and aubergine flesh and continue to saute for a few minutes
Rinse out the aubergine shells and dry.  Fill with the sautéed mixture and add a little pepper and salt.
Place in an ovenproof dish and drizzle with olive oil

Bake until tender (about 20 - 30 mins)

Serves 4 people as a starter.  Can also be served as a main course by doubling up the quantities and serving with organic mixed rice available from Marden Farm Shop

This page was last created on 29th August 2006.  All Information is given in good faith. No responsibility can be accepted for omissions or errors. Marden On-Line is Copyright Graham Tippen ©2006