Imam Biyalidi is a delicious aubergine curry that’s perfect for autumn nights and the spices really bring it to life.
- 150ml olive oil
- 2 red onions, finely diced
- 2 crushed garlic cloves
- ½ a red chilli, finely diced
- 1tsp fresh grated ginger
- 150g sultanas
- 1 ½tsp ground cumin
- 1 ½tsp ground cinnamon
- 2tbsp tomato puree
- 2 tins of chopped tomatoes
- 1 aubergine, cut into 3cm squares
- Large handful of fresh coriander- leaves picked and stalks chopped
- Small handful of mint and parsley, chopped
The night before you cook, sprinkle your aubergine cubes with salt and leave overnight.
When you’re ready to get cooking, fire up your wood fired oven to it’s optimum temperature and allow to cool until around 200-210°C. Heat your olive oil with some salt in a high heat pan for around a minute in the centre of your wood fired oven.
Then, add your onions, garlic, ginger, chilli and coriander stalks. Stir frequently and once your onions begin to soften, add your sultanas and ground spices. Continue to cook for a further 5 minutes making sure to keep stirring and turning the pan occasionally.
Next, put in your tomato puree and cook until everything turns a red brick colour. Add your chopped tomatoes and cook uncovered for an hour, stirring every now and then to ensure it’s not sticking.
Wash your aubergine cubes under running water for 5 minutes to remove all the salt and squeeze dry in a clean cloth. Toss the aubergine cubes in plain flour and shake off the excess.
Then, heat another high heat pan in the centre of your wood fired oven with 2tbsp of oil until piping hot and place your aubergine carefully into your pan.
Leave to cook in your wood fired oven for five minutes then dry on a kitchen towel and sprinkle with salt and sugar. Carefully fold them into your curry and finish the dish with your chopped coriander, mint and parsley.
Serve with fluffy basmati rice- delicious!