Eats: Imam Bayildi
A classic from the Ottoman kitchen, Imam Bayildi is perfect for a snack or part of a table of larger mezze dishes, made the day before it's perfect after a good beach session. With a simple list of ingredients patience is the key, slow cooking down the onions, aromatics and aubergines (eggplant) finished with fresh coriander and lemon zest. This dish just oozes summer time.
Video cred: Monocle invited chef Jonathan Conroy into their Midori House kitchen to cook the prefect summer meal. He demonstrated the art of making the traditional Turkish starter.
4 red onions thinly sliced
3 cloves of garlic peeled and thinly sliced
4 firm aubergines
6 ripe tomatoes
1 tbsp fresh coriander seeds
1 tbsp fresh fennel seeds, crushed
1 cinnamon stick
2 large bunches of fresh coriander
1 lemon for zesting
1 tbsp olive oil