Eggplant, onions, tomatoes - all that and more is the Mediterranean - but it's what a culture does with those basic ingredients that make all the difference in this part of the world.I DO enjoy Turkish food. And I miss Turkey, so at the moment the closest I can get is to make my own. One of my favourite dishes is the classic Imam Bayildi (or roughly translated - the 'imam fainted' because it was so delicious). It is simple enough to make but I cheated and put in just a little ground lamb in this otherwise vegetarian dish.
Do they look like aubergine halves? No, they are whole aubergines but after frying a little, one of the strips (one peels away a few) is slit halfway through, spread open a little and filled. These in the photo are ready to be popped into the oven, after the lemon water gets added.
It's all explained here in the recipe. If you've never been to that part of the site (Turkish or Spanish) don't be shocked. It's never been 'conformed' into the look of the main site. Bright, isn't it? I'll get to that too at one point.
Though these are often served as an appetizer (purist style - without the meat) they are enough for me as a main. So I normally serve a bulgar pilaf or rice with these. But today it was parboiled new russet potatoes that finished baking with the aubergines.
I also had lovely, slender greenbeans. Tastebuds said lemon zest and mint would be perfect and harmonize with the rest of the flavours. They were right, it was and did.
My tastebuds always win. ;>D
2 comments:
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