IMAM BAYILDI AUBERGINES WITH STILTON

Many folk stories and myths surround the origin of imam bayildi, literally meaning ‘the imam fainted’, which dates back to the era when Greece was under the rule of the Ottoman Empire. It traditionally consists of aubergines, tomatoes, onions and garlic, but drawing on our local influences in London, we ha?e introduced the classic English Stilton cheese to gi?e it an unusual twist.

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Step 1

Add the tomatoes to a food processor or blender and blend to a purée.

Step 2

Heat the olive oil in a deep saucepan, add the onions and sweat over a medium heat until soft. Add the garlic and sauté until soft but not browned, then stir in the tomato purée, sugar and puréed tomatoes.

Step 3

Season to taste with salt and pepper and add the chopped parsley, cinnamon stick and bay leaves. Pour in the measured water and simmer, uncovered, until the liquid has reduced and the mixture is a thick sauce consistency. Set aside.

Step 4

Preheat the oven to 200°C (400°F), Gas Mark 6.

Step 5

Heat a shallow depth of sun?ower oil in a large frying pan, add the aubergine halves and fry over a medium heat for about 6 minutes until softened, turning occasionally. Drain and place on a plate lined with kitchen paper to soak up the excess oil.

Step 6

Brush the aubergines with the hoisin sauce and place, cut side up, in a baking dish in a single layer. Top with the sauce so that the aubergines are completely covered. Scatter over the Stilton and bake for 15–20 minutes until the cheese has just melted.

Step 7

Serve hot, sprinkled with shredded parsley leaves.