Imam Bayildi (fainted priest): braised eggplant stuffed with onion, garlic and tomatoes
( SERVES 6 )

NZ Herald 4/10/2010

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Paul Jobin

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2½	Eggplant, 2 eggplants cut into 3-4 discs, the additional half diced
2 tbsp	Salt
100 ml	Olive oil
1	Onion, finely chopped
4	Garlic cloves, finely chopped
7	Whole peeled tomatoes, chopped
35 g	Currants
1 pinch	Ground cloves
½ tsp	Ground cinnamon
½ tsp	Allspice
½ tsp	Cumin seeds
20 g	Brown sugar
1 tbsp	Fresh coriander
1 tbsp	Fresh mint

With a melon baller, scoop out the flesh of the eggplant discs to create shells. Reserve the flesh. Salt shells and leave upside down to drain for 30 minutes, rinse and pat dry.
Preheat oven to 180C. In a saute pan, heat olive oil and cook onion until soft and golden, add reserved and diced eggplant flesh plus garlic. Saute until soft. Add tomatoes, currants, spices, sugar and herbs, simmer for 10 minutes.
Compact the filling inside the shells, brushing surface with olive oil. Line the bottom of a baking dish with non-stick paper and grease the sides. Pour boiling water mixed with a little lemon juice to barely cover the eggplant and bake for 40 minutes until soft but the shells are still rigid.