Imam Bayildi  with  Cop De Ma, Gran Reserva

This dish is Turkish in origin and roughly translates as ‘The priest fainted’ – because it tasted so good. Kick off a middle-eastern style Friday with friends and wash down with a good Spanish red. You can serve on its own as a starter - on top of grilled bread and drizzled with yoghurt and fresh coriander. Or as a side dish with lamb. Very Moorish!

Serves 6
X 3 aubergines, cut into 3cm cubes
Olive oil
1 tsp ground turmeric
2 tsp ground cumin
1 tsp ground coriander
1 cardamon pod, seeds ground
3 garlic cloves, roughly chopped
1 tin of plum tomatoes, drained well and chopped
1 tablespoon sultanas

A handful of coriander (or flat leaf parsley), lemon, Greek yoghurt and crusty bread, to serve.

Simmer the aubergines in boiling salted water for five minutes, until just soft, then drain really well. Heat 150ml olive oil in a heavy-based pan, add the spices and cook gently for a few minutes until an aromatic paste.

Turn the heat up as much as you dare. Add the chunks of aubergine and the garlic. Stir everything around once and then let the mixture sit for a few minutes over the high heat until it browns and ‘roasts’ nicely on the underside. Turn the mixture over and leave until the other side colours in the same way. Add the tomatoes, stir briefly and take the pan off the heat. Stir in the sultanas and leave to cool, then mix in the chopped coriander. Best made in the morning, leave at room temperature, before serving so that the flavours can really infuse.