Sultans always get the best stuff: the most wicked-awesome pets, the cushiest cushions and the most scrumptious chow. Imam Bayildi, also known as the Sultan’s Delight, features big chunks of eggplant, slowly anointed in emerald olive oil, brightened with ruby red tomatoes and sparkled with sweet garlic. this is traditionally a vegetarian dish, but we are topping it with lamb meatballs spiked with refreshingly fresh mint for an even more delightful main course. enjoy with a harem of your finest friends.

– - 2 cups (500 mL) good olive oil

– - 1 large eggplant, peeled and 1-inch cubed (equivalent of 2 cups / 500 mL of cubed eggplant)

– - 1 pint (500 mL) cherry or plum tomatoes, cut in half

– - 1 white onion, large chunks

– - 2 cloves of garlic, crushed

– - 1 brimming cup (250 mL) chopped parsley

– - 1 pound (500 grams) ground lamb

– - 1 tablespoon (15 mL) yellow curry of choice

– - 20-30 finely chopped mint leaves

– - 1/2 teaspoon (2 mL) salt

Peel and dice your eggplant into 1-inch (2.5-cm) cubes. Place a colander in a large bowl, then dump the eggplant into the colander. Sprinkle on a hefty tablespoon of salt and toss it all around. Set aside for 30 minutes while the salt works to draw out the excess bitter water from the eggplant.

Meanwhile, prep your tomatoes, onions, parsley and meatball mixture.

For the meatballs, simply plop everything in a bowl and mix it up with a hand until a uniform meat mix is achieved. keep in the fridge until you’re ready to ball.

Get a nice oven-safe pan (all metal, no plastic) on the stove over mediumlow heat and just leave it to warm up for 5 minutes.

Preheat oven to 350° F (170 C).

The next bit takes some time, but it’s totally worth the extra loving

Pour emerald-green olive oil into pan and heat for 1 minute.

Grab a handful of eggplant and squeeze out excess liquid — squeeze until pretty dry — then lay handful of eggplant into pan in a single layer. Leave eggplant to cook over mediumlow heat for 30 minutes to develop some colour and ensure eggplant cooks through and soaks up olive oil. Cook slowly. using slotted spoon, transfer cooked eggplant to a bowl.

Pour out all but 2 tablespoons (30 mL) of olive oil. (Strain out the eggplant seeds and save for other uses.)

On medium heat toss in onions and cook until soft. Toss in tomatoes, cooked eggplant and parsley. Mix until it’s thoroughly incorporated. Leave on heat while making golf-ball-sized meatballs and place on top of mixture. when finished, transfer pan directly into oven and bake for 20 minutes.

Remove pan and let rest for 10 minutes before serving on couscous or rice.

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