This is a typically Zen Mischief take on the much loved Imam Bayildi – although no self-respecting, Muhammad-fearing imam would touch my version!
As so often with my recipes, it is very forgiving and you can swap things in and out to a large extent – except maybe the aubergines! So it’s very much a “use what you have” dish and can easily be made vegetarian.
Oh, and sorry, no photo as it got eaten too quickly!
Serves 2 as a main course, or 4 as a starter
Ingredients
2 aubergines
1 small red onion, finely chopped
3 cloves garlic, chopped
3-4 medium sized mushrooms, roughly chopped
2-3 soft tomatoes, roughly chopped
2 slices thick cut ham (or 4 slices of thin), roughly chopped
1-2 handfuls pine nuts
2-3 handfuls breadcrumbs (I used 2 chunks of day-old bread, blitzed in the food processor)
1 egg, beaten
generous handful chopped herbs (mint is best)
half small glass white wine or dry sherry
1-2 handfuls cheese, finely grated (I used ends of parmesan and cheddar)
Olive oil
Salt & pepper to taste
Method
1. Pre-heat the oven to 200C.
2. Trim and wash the aubergines and cut in half lengthways. Scoop out a trough in the flesh (keep the flesh!) to make aubergine “dugout canoes” and brush with oil. Place in a greased ovenproof dish, cover with foil and put in the oven for about 20 minutes while you prepare the rest of the ingredients.
3. Sweat the onion and garlic in a little oil in a frying pan until the onion is translucent. Add the chopped flesh from the aubergines and cook for 2-3 minutes. Then add the mushrooms and cook for another 2-3 minutes. Finally add the chopped tomatoes and cook for a further 2-3 minutes. Add the pine nuts and continue cooking until the tomatoes are breaking down.
4. Tip the tomato mix into a mixing bowl and add the ham, breadcrumbs, egg, herbs and wine. Mix thoroughly and season.
5. Take the aubergines from the oven and fill the “canoes” with the stuffing mix. You can pile up the stuffing; if there’s still too much then pack it in the dish around the aubergines. Replace the foil and return to the oven for about 30 minutes.
6. Remove the foil, and check that everything is cooking well. Sprinkle the grated cheese on top and return to the oven, without the foil, for about a further 15-20 minutes until the cheese is melted and browning and the aubergine is cooked.
7. Serve hot with crusty bread (if you feel the need for more carbohydrate) and maybe some home-made tomato sauce.
Notes
1. Optional additions to the stuffing mix: Worcester sauce, chopped olives, chilli flakes (or finely chopped fresh chilli).
2. This will also eat well cold.