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Article: SPICED AUBERGINE AND FETA POILANE TOAST Preparation: 15 minutes. Cooking: 30 minutes. Serves 6.(Column)
- Article from:
- The Evening Standard (London, England)
- Article date:
- January 21, 2004
CopyrightCOPYRIGHT 2004 Solo Syndication Limited. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Byline: LINDSEY BAREHAM
THIS is a variation on the gooey Turkish salad dish called Imam Bayeldi - which translates as "the priest fainted", presumably at the pleasure the dish gave him - and is succulent and sweet, yet hauntingly spicy and very moreish.
It is almost a meal in itself but goes with everything from baked potatoes to lamb chops or roast chicken and is good, too, eaten mezze-style with other Middle Eastern dishes such as houmus and silky-smooth, smoky moutabal, the best of all aubergine dips.
Its exact origin is unknown in a way that is often the case with popular restaurant dishes as they pass between chefs and kitchens.
I ...