Montenegrin Imam Bajeldi is a traditional Montenegrin recipe for a classic Turkish-inspired dish of par-boiled aubergines (eggplants) finished in a tomato, onion and garlic sauce. The full recipe is presented here and I hope you enjoy this classic Montenegrin version of: Montenegrin Imam Bajeldi.
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This dish shows the influence of the Ottoman Empire on Montenegro and its cuisine as this was originally a Turkish dish which is now very much a standard part of Montenegrin cookery (though it is prepared differently). In the original Turkish the name of the dish literally means 'The Imam Fainted', representing the effect the dish has on the senses.
Ingredients:
4 whole aubergines
10 tbsp olive oil
2 onions, halved and sliced thinly
6 garlic cloves, chopped
250g ripe tomatoes
salt and freshly-ground black pepper, to taste
Method:
Bring a pan of lightly-salted water to a boil then halve the aubergines lengthways and add to the pan. Return to a boil and cook for about 20 minutes, or until tender.
Meanwhile, add the oil to a pan and fry the onions and garlic until tender and lightly coloured (about 10 minutes). Add the tomatoes and cook for a further 20 minutes, or until you have a smooth sauce. Drain the aubergines, return to the pan then pour the tomato and onion sauce over the top. Season to taste with salt and black pepper then simmer for 10 minutes, until heated through. Serve immediately.
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