food to glow

Can I entice you with a recipe that apparently induces fainting? Sounds rather alarming, doesn’t it?

The famous Turkish mezze dish, Imam Bayildi, translates as “the Imam fainted.”  From pleasure or shock, we know not. But really, who doesn’t want a bit of that?

As with much of ancient-ish history the origins of the name are a bit murky, but in this case can be pinned down to three scenarios – all involving olive oil. The one I fancy most implies that a Turkish holy man fainted when he heard the cost of preparing this, his favourite dish. It seems his new bride came with a generous dowry of 12 man-sized jars of golden olive oil. As a good wife she prepared many dishes to please her new husband. One day, she prepared a slow-cooked, olive oil-drowned, stuffed aubergine dish that he loved so much that he ordered that she prepare it every day. On the thirteenth day she offered something else for his meal and, when he queried this change in menu, she meekly told him that she had run out of oil. A whole dowry’s worth of oil. Astonishing. And thus, with this news, he fainted. Other versions are scarcely more credible: she made this dish, with all of its rich olive oil, and he fainted with pleasure. {Obviously he didn’t get out much.}

So. Much. Olive oil.

There are lighter versions of this kicking around the Internet, although most still have more fat than I feel comfortable using. Some recipes are quite elaborate and time consuming, others simpler and more mid-week meal territory. I think mine is definitely the latter – one pan and 35 or so minutes are all you need. But where I differ is in the method and presentation – no stuffing is involved. And I’ve added some different but complementing ingredients too. Actually it is more of a Turkish ratatouille, I guess. But that doesn’t sound as cool as The Imam Fainted.

This CAN be the stuffed little mezze that is was originally – easily – but I made it to be an easy, unfussy main dish, served over freshly shredded and raw courgette noodles {zoodles}, with perhaps a folded wedge of warmed Turkish flatbread. Rachel and Andrew absolutely loved it, scoffing down the leftovers before I had a look in. Apparently it tasted even better the next day.

Aubergines and tomatoes are still very much in season here in the UK, but as these are year-round crops Imam Bayildi can be made when winter carbs and root vegetables are getting a bit too much. We try and keep it seasonal here at food to glow, but I will be making this when snow is on the ground and my olive oil is chilled to a cylindrical block in my cupboard. Not long now then!

Incidentally I was recently sent a gadget that I didn’t even know I needed, a chilli grinder. It is quite a sleek and useful little thing that – seeing as we are quite the chilli-heads – we use often. I used it for this dish. All you do is add your choice of hot dried chillies, give a gentle twist and  out comes a fine dusting of heat. Much better than biting into larger chunks of dried chilli. I really like it and have already added more hot chillies to top it up. Rachel really took to it so I’m pretty surprised that it didn’t accidentally get stowed away in her luggage for University. For this and other unusual and practical goodies check out the selection over at Qwerkity. 

Over to my fellow food bloggers for some more aubergine and Turkish “delights”:

Turkish Zucchini Fritters  – Tinned Tomatoes

Roasted Summer Vegetables – Franglais Kitchen

Mediterranean Vegetable Moussaka – A Glug Of Oil (how appropriate)

Roasted Vegetable Lasagne – Hungry Happy Healthy

Aubergine Stew with Olives and Capers – Amuse Your Bouche

Vegetarian Moussaka with Ricotta Topping – Smarter Fitter

Creamy Aubergine Curry with Sag Aloo – Hungry Happy Healthy

Simple Ratatouille – Fab Food 4 All

Garlicky and Very Easy Roasted Aubergine Dip – Cook Sister

and also I found this, 10 Best Turkish Vegetable Dish Recipes With Olive Oil

Here are some related ones from me:

Broccoli, Cheese and Sweet Potato Gozleme (a Turkish pastry)

Caponata (Sicilian Vegetable Stew – loads of aubergine here)

Middle Eastern Baked Vegetable Fries

Spinach and Feta Cheese Pie

And lastly, I am entering this in Recipe of the Week, organised by Emily of A Mummy Too 

Note: I was given a product to review. I was not paid to mention the product, and opinions are wholly my own.