I made the well known near-eastern dish iman bayadi last night - it is one of my favorite dishes, and I pull it out of the bag when I am feeling ill or down or particularly tired (I feel both, currently). The rhythms and aromas of making iman bayadi remind me of being at home, when life was simpler and both less and more happy.
Slice firm eggplants, and roast in hot oven for about 20 minutes (of course, you can also fry, but I hate how much oil eggplants drink up). Add to a can of san marzano tomatoes, onions and lots of garlic, peeled but not sliced (the point is to get delicious pieces of garlic that can be used as a topping for the iman bayadi in your pita bread scoop). Bake, covered, for 45 minutes, and eat with fresh pita.
NB: Made with lamb, this is not a mezze but a main dish, and should be eaten with pilaf.
10/05/2009
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