I am married to a tall, dark and (I think) handsome man, he gets his olive skinned good looks from his Dads side of the family and he is half Armenian, meaning the small boy is one quarter Armenian. I have no hint of interesting ancestry on my side of the family, so I have wholeheartedly embraced some parts of Armenian culture. If I’m honest it’s the bits which involve food.
Armenian food is very Mediterranean, you can find very similar food in Greece, Cyprus and Turkey. They do beautiful things with vegetables, so I’m sharing my favourite vegetarian Armenian recipe Imam Bayildi, I hope you like it.
Imam Bayildi is basically stuffed, baked aubergines. They’re simple to make, you can prepare them ahead of time and then cook them when you need them and they are melt in the mouth gorgeous. I like to use good quality ingredients in this recipe as every single mouthful zings flavour. Fresh vegetables are essential and good quality tinned tomatoes are ideal, full of flavour and a little does go a long way.
Imam Bayildi – Armenian Style (serves four)
2 tablespoons of olive oil
1 medium onion, finely diced (I prefer red, but a white onion works too)
1 or 2 cloves of garlic
1 green pepper, finely diced
Half a can of good quality tinned tomatoes
Big handful of chopped parsley
1 teaspoon of sugar
Salt & pepper
1. Cut the top off each aubergine, slice it in half lengthways and scoop out the flesh, leaving an aubergine boat, leave a little of the aubergine flesh around the skin so it can help retain its structural integrity while in the oven. Griddle the aubergine halves on a high heat until they have a little bit of char, then put in a baking dish so they are snuggled up close to each other, this will help them keep their shape in the oven.
2. Chop up the aubergine flesh and fry gently in the olive oil, while that is cooking (stir frequently) chop and add the onion and peppers to the pan. Cook until they are all soft and then add your crushed garlic cloves and half a tin of good quality chopped tomatoes.
3. Season well and add your sugar, cook and stir regularly until most of the liquid has evaporated and all of the vegetables are cooked and soft. Stir through the chopped parsley (reserving a small amount to garnish with later).
3. Carefully spoon the tomato and vegetable mixture into the aubergine skins. Add two tablespoons of water to the baking dish to help the aubergines to cook. Bake for 30 minutes at 200c.
4. Once cooked serve with salad, rice or bulgar wheat, maybe some pitta bread.
We love Imam Bayildi, it’s a regular meal for us, really flavoursome and healthy as well as being a traditional Armenian meal. I’m ticking all of the good wife boxes here.