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Imam Bayildi


  • 3 Aubergines chopped into 2cm cubes

  • 50 ml Olive Oil

  • 1 tablespoon cumin seed ground

  • 0.75 tablespoon coriander seed ground

  • 0.25 teaspoon ground Cardamom seeds from the green cardamom pod

  • 3 large Garlic Cloves grated

  • 450 g Tomatoes peeled and chopped, or 1 tin chopped tomatoes

  • 50 g sultanas

  • 2 tablespoons chopped Mint coriander or parsley

  • To serve

  • crème fraiche

  • Mint or coriander leaf


  • 1.

    Boil the aubergines in water with 1 teaspoon salt for 5 minutes. This will prevent them from absorbing too much oil. Drain them completely.

  • 2.

    Heat the olive oil in a medium pan. Add the spices and cook for about 10-20 seconds, being careful not to let them burn.

  • 3.

    Quickly add the garlic and aubergines and stir fry for 1 minute.

  • 4.

    Add the tomatoes, and sultanas and season with salt and pepper. Cook uncovered until the tomatoes have softened and the mixture has thickened. Add the herbs. The mixture is best if it can sit around for an hour or more to let the flavours develop and mingle.

  • To serve:

  • 1.

    To serve; spoon a little of the mixture onto each crostini and top with 1/2 teaspoon crème fraîche and a mint or coriander leaf.

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Posted by MissAngelicusReport
This recipe worked - though I did it minus the sultana & with a lot of chopped onions. The only problem is that it is hard for this dish to not look hideous when serving. To optimize the presentation, I chopped and eggplant half & served on top of it.