Happy New Year's, all, and may the Deities of Cooking smile upon you!

Thanks to an early Xmas Present from St. Nick (not the Fat Man in a red
suit, but his namesake here in CA), I've been cooking with fresh lime
leaves and may soon have some of my very own.

Last night, I made a very spicy Kolumbu (South Indian Lamb Curry) with lots
of fresh curry leaves, an unexpected find at my local grocery. Powerfully
pungent, too.\

Also made a simple Machchi Kari (Fish curry with fenugreek and coconut
milk) and an eggplant dish with the obligatory ton of oil.

This week, it's Thai all the way. I'll be cooking in the New Year.

Oh, does anyone have a recipe for that wonderful eggplant dish called Imam
Bayildi (The Imam Fainted)? I think it's Turkish, but might be West Asian
(I dunno, Syrian, Jordanian, something).

Thanks to all who've been helpful,

sq

"mroo philpott-smythe" wrote:
[]
This week, it's Thai all the way. I'll be cooking in the New Year.

Oh, does anyone have a recipe for that wonderful eggplant dish called
Imam Bayildi (The Imam Fainted)? I think it's Turkish, but might be West
Asian (I dunno, Syrian, Jordanian, something).

sq, I don't have the recipe you asked for, but because you said, "This
week, it's Thai all the way.", and because I am a long-time eggplant lover,
I submit the following for your consideration. They are both from "Thai
Home Cooking from Kamolmal's Kitchen", my Thai recipe bible (other than
watching my wife). I've made both:

I. Pad Ma Kua Yaow (Stir-fried Eggplant) Serves 4 to 6

NOTE: Some of the eggplant cubes will disintegrate and add to the thick
sauce, most will retain their shape and be a soft, creamy, brown delight.
This dish isn't at all spicy, but very savoury.

Ingredients:

1-1/2 pounds Japanese or American eggplant

1/2 cup water
1 Tbs granulated sugar
2 Tbs oyster sauce OR 2 tsp fermented soybeans
2 Tbs nam plah (fish sauce)

1/2 cup vegetable oil
1 Tbs finely chopped garlic (to taste)

Procedu

1. Remove the green cap from the eggplant. Cut the unpeeled eggplant into
1/2" cubes. If it's not young and fresh, sprinkle lightly with salt and let
it sit 15 minutes in a colander, then rinse and pat dry.

2. If you're using fermented soybeans, rinse well and remove any small
stones, then mash to a smooth paste in a mortar or with a fork. Mix the
water, sugar, oyster sauce or bean paste, and fish sauce, in a small bowl.
Stir until the sugar is dissolved, then set aside.

3. Heat a wok, add the oil and swirl over the surface of the wok. Stir-fry
the garlic 'til it's lightly golden. Add the eggplant, reduce the heat to
moderate and stir-fry until the cubes have absorbed the oil. Continue
stir-frying until the oil reappears on the surface of the eggplant. Do NOT
add more oil! This will take 3 to 5 minutes. Stir frequently, so the
eggplant doesn't stick or burn.

4. When the oil reappears on the surface of the eggplant, reduce the heat
to a simmer and cook, stirring frequently, until the eggplant is done,
about 7 minutes more. If it browns a little, good. If not, that;s OK, too.

5. Increase the heat to high, add the liquid from Step 2, and stir until
most of the liquid has been absorbed.

Serve warm with rice.

II. Pad Ped Ma Kaeu Yaw (Pork with Eggplant and Mint)

This is a rich and filling, stand alone dish, that requires little
accompaniment other than rice. You can make it as hot as you like by adding
more (or more powerful) chiles. It's an old dish that Kamolmal learned from
her grandmother.

Ingredients:

10 finely chopped Serrano chiles (to taste)
1/2 cup finely chopped yellow onion
1/4 cup finely chopped garlic (to taste)

2 pounds eggplant

2 cups water
1 tsp salt

3/4 cup vegetable oil

1 pound ground pork

1/4 cup + 2 Tbs nam plah (fish sauce)
1/4 cup granulated sugar
1 cup water

1/4 cup mint leaves
cilantro (Coriander sprigs) for garnish

Procedu

1. Pound or grind the chiles, onion and garlic to a coarse paste in a
mortar or blender. If using a blender, add just enough water to aid in
grinding.

2. Remove the green 'cap' from the stem end of the egglant, but do not peel
the eggplant. Prepare it as follows:

American eggplant: Cut lengthwise into 4 to 6 wedges, about 2" wide at
their widest, then crosswise into 1/4" slices.

Japanese eggplant: Slice in half, lengthwise, then crosswise into 2 to 4
pieces.

3. Put the water and salt into a wok and bring to a full boil over high
heat. Add the eggplant pieces and parboil about 2 to 3 minutes, but not
'til they get soft and mushy, turning 6 or 8 times. Drain. Dry the wok
thoroughly.

4. Heat the wok again, add the oil and swirl over surface. When it barely
begins to smoke, add the eggplant pieces and turn frequently with a wok
scoop or spatula, lifting and folding gently, about 5 minutes, until
lightly browned, but not crisp.

5. Remove the eggplant from the wok with a strainer, allowing the oil to
drain back into the wok. Then place the eggplant in a serving bowl and keep
it warm.

6. Add the paste from Step 1 to the wok and stir-fry 'til it's light
golden. Add the pork and stir-fry 'til the pink color disappears.

7. Add the fish sauce and sugar and stir to mix them thoroughly. Add the
water and bring to a full boil over high heat, stirring frequently. Add the
mint leaves, mix them in well and remove the wok from the heat.

8. If any oil has exuded from the eggplant, pour it off and discard it.
Then scoop the pork mixture on top of the eggplant pieces, garnish with
cilantro and serve hot.

--
Nick. To find out more about helping with tsunami relief, go to the web
site of the Center for International Disaster Information
http://www.cidi.org/
Thank a Veteran and Support Our Troops! You are not forgotten. Thanks.

mroo philpott-smythe wrote:

Oh, does anyone have a recipe for that wonderful eggplant dish called Imam
Bayildi (The Imam Fainted)? I think it's Turkish, but might be West Asian
(I dunno, Syrian, Jordanian, something).

Here is one of the better presentations of this recipe, from
http://www.cliffordawright.com/recipes/imam_bayildi.html.

Victor

Imam bayildi
(Turkey)
The Imam Fainted

The imam fainted, imam bayildi, is the name of one of the most famous of
Turkish zeytinyagi dishes (olive oil foods). It may have medieval roots,
if we consider that the zeytinyagi dishes, which are usually eaten cold,
fit the prescriptions of the dietetic theory of humors that was the
basis for medical theory at that time. It was customary to eat cold and
moist foods in the summer during medieval times because that
counteracted the hot dry humor of summer that caused an increase in
bile.*

Imam bayildi is an eggplant slashed down the middle and stuffed with
onions, garlic, and tomatoes and then simmered in olive oil to cover.
There are several apocryphal stories about the origins of the dish. The
imam (Muslim prayer leader) fainted or swooned when he tasted how good
it was; that the imam fainted when he saw how much expensive olive oil
was used; that the imam was delighted when a shopkeeper's wife was
required to quickly prepare a dish for the imam's unexpected visit. A
Turkish proverb casts light on another interpretation: Imam evinden ash,
olu gozunden yash cikmaz (No food is likely to come out of the imam's
house and no tears from a corpse). Perhaps the meaning is that the
stingy imam, when presented with a dish so generous, certainly was
delighted, or fainted from delight.

4 small eggplant (about 1 1/2 pounds)
Salt
10 tablespoons extra virgin olive oil
2 medium-size onions, cut lengthwise and thinly sliced
6 large garlic cloves, chopped
1/2 pound ripe tomatoes, peeled, seeded and chopped
1/4 cup finely chopped fresh parsely leaves
2 tablespoons chopped fresh dill
1 teaspoon sugar
2 tablespoons fresh lemon juice
1/4 cup water

1. Peel off strips of the eggplant skin at 1-inch intervals to make a
stripped effect. Cut off the stem portion, then cut each eggplant in
half lengthwise. Make a deep lengthwise slit along the flesh side of the
eggplant, making sure you don't puncture the skin. Cut a very small
portion of the skin side of the eggplant to make a flat section so the
eggplant can sit correctly in the skillet later. Salt the flesh and set
aside, flesh side down, on some paper towels for 30 minutes to leach the
eggplant of its bitter juices. Dry with paper towels.

2. In a large skillet, heat 1/ 4 cup of the olive oil over high heat and
once it's smoking, fry the eggplant, flesh side down, until golden
brown, about 4 minutes. Remove from the skillet to drain on some paper
towels.

3. In the same skillet you cooked the eggplant, add the remaining oil
and heat over medium-high heat, then cook the onion and garlic until
soft and yellow, about 5 minutes, stirring frequently so the garlic
doesn't burn. Transfer the onions to a medium-size bowl and mix well
with the tomatoes, parsley, dill, sugar, salt to taste, and a few
tablespoons of the cooking oil.

4. Arrange the eggplant halves in a large skillet or casserole with the
slit side up. Gently open the slit so that they can accommodate as much
of the stuffing as possible. Season the eggplant with salt, then stuff
each one so that the stuffing fills the slits and is spread to cover all
the flesh. Sprinkle the lemon juice over the eggplant. Pour any
remaining sauce or juices, along with the water, into the skillet,
cover, and cook over low heat until the eggplant is soft, about 50
minutes, adding water to the skillet if it is getting too dry. Let the
eggplants cool in the skillet and serve whole at room temperature.

Makes 6 servings

* Arsel, Semahat, dir. Timeless Tastes: Turkish Culinary Culture.
Istanbul: Divan, 1996, p. 210.

wrote in
:

"mroo philpott-smythe" wrote:
[]
This week, it's Thai all the way. I'll be cooking in the New Year.

Oh, does anyone have a recipe for that wonderful eggplant dish called
Imam Bayildi (The Imam Fainted)? I think it's Turkish, but might be
West Asian (I dunno, Syrian, Jordanian, something).

sq, I don't have the recipe you asked for, but because you said, "This
week, it's Thai all the way.", and because I am a long-time eggplant
lover, I submit the following for your consideration. They are both
from "Thai Home Cooking from Kamolmal's Kitchen", my Thai recipe bible
(other than watching my wife). I've made both:

Recipes snipped for bandwidth and also because reading them is making me
hungry!

Thanks, I'll try them. For years, I've made my eggplant with pork and
dried shrimp. Last night I cooked up a batch with tomatoes, ginger,
garlic, and tons of chillies with a nod to a recipe from Madhur Jaffrey.
They're very oily, but man! are they good!

Did you try my onion jam?

sq

Victor Sack wrote:

mroo philpott-smythe wrote:

Oh, does anyone have a recipe for that wonderful eggplant dish called Imam
Bayildi (The Imam Fainted)? I think it's Turkish, but might be West Asian
(I dunno, Syrian, Jordanian, something).

Here is one of the better presentations of this recipe, from
http://www.cliffordawright.com/recipes/imam_bayildi.html.

Oh, how I love the proverbs of the world. This is about how I make the
dish, but I mix in a little well-soaked white basmati rice to give it a
little more body.

"mroo philpott-smythe" wrote:
[ . . . ]For years, I've made my eggplant with pork and
dried shrimp. Last night I cooked up a batch with tomatoes, ginger,
garlic, and tons of chillies with a nod to a recipe from Madhur Jaffrey.
They're very oily, but man! are they good!

Did you try my onion jam?

That sounds good. I was trying to think of an eggplant dish I've had that
wasn't oily. I'm sure there must have been one.

sq, I haven't tried your onion jam. The shopping list is on the door of the
fridge. I haven't been out shopping (except for Rum), or done any cooking
in months. Nor have I investigated where to get the dark brown palm sugar
(gula Melaka, gula Djawa, or Jaggery) and Medjool dates. But I will. My
doctor told me to look in the mirror and smile for five minutes, three
times a day and to get my rear in gear and get out and do something.
That'll be my New Year's Resolution! °~)

Happy New Year!

--
Nick. To find out more about helping with tsunami relief, go to the web
site of the Center for International Disaster Information
http://www.cidi.org/
Thank a Veteran and Support Our Troops! You are not forgotten. Thanks.

wrote in
:

"mroo philpott-smythe" wrote:

[ . . . ]For years, I've made my eggplant with pork and
dried shrimp. Last night I cooked up a batch with tomatoes, ginger,
garlic, and tons of chillies with a nod to a recipe from Madhur
Jaffrey. They're very oily, but man! are they good!

Did you try my onion jam?

That sounds good. I was trying to think of an eggplant dish I've had
that wasn't oily. I'm sure there must have been one.

%^D

I think that's why the eggplant dish is called Imam Bayildi (The Imam
Fainted). A little cook's humour: The story goes that a certain Imam was
looking for a bride. Many mothers proposed their daughters, and the Imam
requested that each of the girls cook for him before he made a decision.
Finally, he found a beautiful and desirable young woman who cooked him
the most excellent dish of eggplant he had ever eaten. He asked about her
dowry, and her parents offered 40 jars of good oil. The Imam was
delighted and quickly married the girl.

Every day for the first week of their marriage, the Imam came home to a
delicious dinner of cooked eggplant. On the eighth day, dinner was a
simple stew of chickpeas and meat. "Where's my eggplant?" asked the Imam.
"We ran out of oil," said his wife.

sq, I haven't tried your onion jam. The shopping list is on the door
of the fridge. I haven't been out shopping (except for Rum), or done
any cooking in months.

Poor you! I forgot about your feet!

Nor have I investigated where to get the dark
brown palm sugar (gula Melaka, gula Djawa, or Jaggery)

Here's a site that can send you gula djawa:

http://www.orideli.com/market/product1404.html

I believe it's located in California.


and Medjool
dates. But I will.


Here's a site that can send you medjool dates.

http://www.medjooldates.com/

My doctor told me to look in the mirror and smile
for five minutes, three times a day and to get my rear in gear and get
out and do something. That'll be my New Year's Resolution! °~)

Happy New Year!

Happy New Year, Nick! The Thai Red Curry mussels were so delicious, we
finished 3 lb of them at one sitting! Scary, huh? Today we're having
jungle curry for dinner and a Thai seafood stew for lunch.

Hope you're cooking yourself wonderful meals!

sq

(Victor Sack) wrote in
:

mroo philpott-smythe wrote:

Oh, does anyone have a recipe for that wonderful eggplant dish called
Imam Bayildi (The Imam Fainted)? I think it's Turkish, but might be
West Asian (I dunno, Syrian, Jordanian, something).

Here is one of the better presentations of this recipe, from
http://www.cliffordawright.com/recipes/imam_bayildi.html.

Victor

[Snip wonderful recipe]

Beautiful! Thanks!

sq

"mroo philpott-smythe" wrote:
wrote in
"mroo philpott-smythe" wrote:
[]
That sounds good. I was trying to think of an eggplant dish I've had
that wasn't oily. I'm sure there must have been one.

I think that's why the eggplant dish is called Imam Bayildi (The Imam
Fainted). A little cook's humour:[]

I've read several anecdotes about how the dish got its name. This one is
delightful!
[]
Here's a site that can send you gula djawa:

http://www.orideli.com/market/product1404.html

Here's a site that can send you medjool dates.

http://www.medjooldates.com/

Thanks for those, sq.
[]
Happy New Year, Nick! The Thai Red Curry mussels were so delicious, we
finished 3 lb of them at one sitting! Scary, huh? Today we're having
jungle curry for dinner and a Thai seafood stew for lunch.

We did that at Muang Tong Thani in Bangkok! Gaeng Pa & Po Tak! What a New
Year's feast!

Hope you're cooking yourself wonderful meals!

Thanks, sq. Actually I'm rather maudlin-cupped at the moment, and expect to
become moreso (dyslexic for morose?) as the evening wears on. I have no
idea what they'll be cooking for me tonight, only that it will be prepared
with love.

Happy New Year to You, My Friend, and to all the good folk on a.f.a!

--
Nick. To find out more about helping with tsunami relief, go to the web
site of the Center for International Disaster Information
http://www.cidi.org/
Thank a Veteran and Support Our Troops! You are not forgotten. Thanks.

wrote in
:
"mroo philpott-smythe" wrote:
wrote in
"mroo philpott-smythe" wrote:
[]

I've read several anecdotes about how the dish got its name. This one
is delightful!

Me too, and this was the one I liked the best. %^)

Thanks for those, sq.

Happy New Year, Nick! The Thai Red Curry mussels were so delicious,
we finished 3 lb of them at one sitting! Scary, huh? Today we're
having jungle curry for dinner and a Thai seafood stew for lunch.

We did that at Muang Tong Thani in Bangkok! Gaeng Pa & Po Tak! What a
New Year's feast!

The spouse and I looked at each other when we got near the end - there
were about 10 mussels left - and said, "Nah, we can't let them go to
waste! Let's split 'em!" followed by happy eating sounds. We're saving
the sauce to pour over plain rice for when we don't feel like cooking. It
was fabulously hot and spicy, too!

Hope you're cooking yourself wonderful meals!

Thanks, sq. Actually I'm rather maudlin-cupped at the moment, and
expect to become moreso (dyslexic for morose?) as the evening wears
on. I have no idea what they'll be cooking for me tonight, only that
it will be prepared with love.

Well, lucky you to have someone cook for you with love! Hope it was
deeelish!

Happy New Year to You, My Friend, and to all the good folk on a.f.a!

Happy New Year to you, too, and I am pleased to have you call me friend!
I'll always think of you fondly, especially as my little kaffir lime tree
grows!

sq