Imam Bayaldi
A recipe from Greg Wallace of Masterchef fame.
Turkish in origin, the name translates roughly as “the
priest fainted”. Hopefully, because it
was delicious not sinful.
Serves 4
17 ProPoints for the whole recipe
1 tbsp sunflower oil
1 large onion, finely chopped
3 cloves garlic, crushed
1 tbsp turmeric
2 tbsp ground cumin
2 tbsp mild curry powder
3 aubergines
400g tins chopped tomatoes
50g 0% fat Greek yogurt
Bunch of fresh mint, chopped
4 mini pitta breads (30g each)
Heat a heavy based pan over a low heat and add the
sunflower oil. Add the onion and garlic
and fry until soft.
Sprinkle over the spices and cook for another 2 minutes,
stirring all the time.
Cut the aubergines into cubes the size of dice. Add the
aubergines and tomatoes to the pan. Cover and simmer for 45 minutes, stirring
occasionally.
Remove from the heat and allow to cool then refrigerate
for 24 hours.
Stir the chopped mint into the yogurt. Serve the Imam Bayaldi cold with the mint
yogurt and pitta.
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