For the Imam bayildi:
7x large eggplant
3 large red capsicum
3 large green capsicum
3x Turkish pepper (bullhorn peppers)
½ cup pomegranate molasses
2 tsp seven spice
2 tsp smoked paprika
3 bs tomato paste
3 tbs Capsicum paste
6 cloves Garlic
½ cup Coriander
½ cup Parsley
4 tbs Olive oil
2 tbs Salt
1 tbs Pepper
3 tbs Sumac
1 tbs sugar
Juice of 2 lemon
8 roma tomatoes

For the Turkish pilav:
4 cups basmati rice
8 cups water
2 cup sehriyeli
2 tbs ghee
2 tbs salt + 1 tbs vegeta

For the goats cheese and labne whip:
200g Goats cheese
300g labne
2 cups greek yoghurt
3 Lemon zest

fresh mint
fresh parsley
toasted walnuts
drizzle of olive oil

For the imam bayildi:
1. Slice the eggplant in half and add salt, oil and cover in foil then roast the medium eggplant in the oven or on the bbq until soft (alternatively if you have a charcoal bbq, bbq the eggplants directly onto the bbq)
2. Grill the bullhorn peppers (Turkish pepper) on the charcoal bbq until the skin is blackened, after cooking plunge into an ice bath and remove the skin.
3. Chop all the vegetables (capsicum, Turkish pepper, onion, garlic, and tomatoes) and sauté in oil and salt until cooked down, soft and sauce is reduced.
4. Add tomato paste, capsicum paste, pomegranate molasses, coriander, parsley, sumac, pepper, dried mint and sauté until the sauce is thickened
5. Add lemon juice and dried mint and salt to taste

For the labne and goats cheese
1. Mix all the ingredients in a bowl and pipe onto the eggplant using a piping bag

For the Turkish pilav:
1. Wash rice and soak for 20 minutes
2. Cook butter and oil In a pot until melted and then add the noodles and cook until brown
3. Add the rice and cook until the rice until is slightly toasted then add the water and vegeta stock and allow it to come to a boil
4. Once it reaches boiling point turn down the heat and cover with a lid and cook for 20-25 minutes until fluffy
5. Add a towel under the lid and allow the rice to steam.