Imam Bayaldi
Serves 10·Added 5 May 2026 by Tom Melhuish
MainDairy-FreeGluten-FreeVeganVegetarian
Ingredients
| 4 | aubergines(chopped into bite sized chunks) | |
| olive oil | ||
| 2 | onions(chopped) | |
| 2 | x 400g tins | chopped tomatoes |
| 1 | tbsp | cumin |
| 3 | tsp | allspice |
| 1 | tsp | cayenne |
| 5 | cloves garlic(finely chopped) | |
| currants |
Method
1.Toss the aubergines in some olive oil and roast for 35/40 minutes in an oven tray at 180°C, turning once, until well coloured and tender.
2.Whilst they are in the oven, soften the onion in a good glug of olive oil.
3.Add the spices and stir thoroughly.
4.Add the tomatoes and bubble away until the aubergine is ready.
5.Tip in the aubergine with the garlic and currants and cook for a further 30 minutes or so.
6.Check when you taste it, but you may need to add some sugar.
Recipe Notes
AI · may be inaccurate
Origin
The recipe notes that the dish is rooted in the Middle East.
Serving suggestions
- sugar
Tips
This is delicious on the day that it is made but it really does improve with age so try and make it a few days before you are going to eat it.
Comments
Sign in to leave a comment.