Imam Baldi

I’ve got the impression that I’ve been neglecting my blog recently. Constant travelling, I just can’t spend too much time in one place. Of course I cook a lot, and I spend even more time baking, but usually it’s hard to take good pictures. This is how it is when one has great expectations concerning aesthetics. I hope you’ll forgive me that :).

Aubergine season is slowly ending, but still it is not too late to try this really original aubergine dish – imam baldi. I tried it for the first time when I was working in one restaurant in London few years back. I was really surprised by the combination, raisins together with cumin and coriander and of course aubergine. I know that many people don’t like raisins, especially when they are soggy. Nevertheless, I would recommend to try something new, at least from time to time. Oriental tastes, original combinations – this dish is for sure worth trying.


  • 2 aubergines
  • 1 big onion
  • 2 tomatoes
  • 100g raisins
  • 2 garlic cloves
  • ground cumin and ground coriander
  • salt, pepper
  • 6 tbsp vegetable oil
  • 1/2 bunch of parsley

Slice onions and fry in 6 tbsp of oil together with chopped garlic, 1/2 tsp ground cumin and 1/2 tsp ground coriander. When the onion becomes golden add aubergines cut into cubes and approx 1 tsp of salt. Fry for around 10-15 minutes stirring from time to time. Place raisins in a cup and pour hot water. Peel tomatoes, cut into cubes and add to aubergines. Add also drained raisins, salt and pepper to taste. Fry for few more minutes till aubergine pieces are soft. Finally, add chopped parsley.

Instead of using parsley, one can add fresh coriander. This spice is not very popular in Poland and most of people I know claim that it tastes like soap. That’s why I decided to replace coriander with parsley.

Another thing is that in the original recipe you should first deep fry the aubergines. I think it isn’t necessary cause this dish is already a bit greasy since aubergine absorbs a lot of oil while frying. But if you think that the pan is too dry and you’re afraid that aubergine might burn, just add a bit more of oil and keep stirring.