Ok so it seems that some of you veggie loons just wont quit. We are , unfortunately, closed. But just as a consolation Im going to give you a Feast classic. This is Imam Bayaldi ( the priest fainted). A beautiful dish which went down a storm at the now legendary Middle Eastern events . Belly dancing and demented flamenco - it all got a bit sweaty. In a good way. You will need Sumac . See Grant on Kirkgate. Or, in fact, ASDA.. Now then, cut two Aubergines in half lengthways. Score the cut sides and dip the side on a plate with olive oil poured on it. Put cut side down on baking sheet and bake 180 blah blah for 30 mins or until the insides are well mushy. Cool. Remove insides carefully. You need the skins intact. Heat your wok. Chop an onion medium. Not fine. Two cloves of garlic. Fine. Not medium. Chop two big ripe tomatoes skin, pips and all. Toast a big handful of pine nuts in a dry pan. Careful. Burnt pine nuts are a bad thing. Turn up the heat on the wok. Big sloosh olive oil. Add onions. Fry briskly . Dont sweat them. Garlic. One tablespoon sumac. Same of Cumin seeds. Tomatoes. A little chopped chilli pepper wont hurt. Salt black pepper. Two minutes. Chop the aubergine pulp and add to the pan. Turn down heat and combine . Add pine nuts and a squeeze of lemon. Add a big hanful of chopped flat leaf parsley. Pile into aubergine shells. Drizzle olive oil. Put the on a baking sheet. Bake at 180 blah til toasty on top. A simple dressed green salad and go to.Served this to Fr. OCallaghan the other Wednesday. He slept soundly til evensong.
Posted on: Sat, 24 Jan 2015 10:10:06 +0000
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