Imam Bayildi with Scallop Tortellini.

Imam Bayildi with Scallop Tortellini.

Imam Bayaldi with a Scallop Tortellini


This Arabian aubergine stew has become one of my favourite dishes. It is quite rich tasting and can be quite spicy, hence a nice creamy scallop mousse in the pasta to counter balance it. The large tortellini is very filling and so one will be enough for a comfortable main.

Here I served it with a pan fried salmon, any other fish will work well with this dish though. Alternatively you can just make a batch of the tortellinis(smaller ones) and make a nice shellfish bisque as a sauce for the pasta.[purerecipe]


    Imam Bayildi

  • 3 Tbsp Olive Oil
  • 2 Diced Aubergines
  • 1 Large chopped Onion
  • 3 cloves Garlic
  • 1 TSp Allspice
  • A good pinch Cayenne Pepper
  • 1 Tsp Cumin
  • 1 Tsp Coriander
  • 100g, chopped Tomatoes
  • 2 Tbsp chopped Mint
  • 1 Tbsp Chopped. Coriander
  • Scallop Tortellini

  • 150g Pasta Flour
  • 50g Semolina
  • 1 Egg, 2 Yolks Eggs
  • Good Pinch. Salt
  • 4 Scallops
  • 6 Prawns
  • 2-3 Tbsp Cream
  • 1 Egg White
  • Pinch Nutmeg
  • Pinch Cayenne


  1. Make the Imam, it is best made a couple of days ahead if you can. Caramelise the aubergines in some hot olive oil. Remove from the pan and drain in a colander. Add the onion back to the pan until softened. Add the all the spices and cook for 5 mins. Now add the tomatoes and the aubergine. Cook over a low heat until it all turns slightly mushy. Season well and add the herbs. Keep warm if serving immediately or cool and set aside in the fridge.
  2. For the pasta, place flours, eggs and salt in a food processor. Pulse until it resembles damp breadcrumbs, give it another pulse or two so that it begins to combine. Turn out onto a kitchen top, press together and knead for 5 minutes until it is soft and elastic. Wrap in cling film and rest for 30minutes in fridge.
  3. For the filling, clean the processor. Add the fish, egg white, spices and a tablespoon of cream. Pulse until it all combines. For a super smooth puree, pulse a few more times and press through a sieve. Season with salt and pepper. I like my filling chunky so I'd don't sieve it.
  4. Pass the pasta through a machine until number 7. Make a large square. Place a tablespoon of mix in the centre. Moisten with water around the filling, fold over the pasta so that the filling is a semi-circle. Make this is neat as possible. Cut out a 3cm border around the filling. Stand the pasta up, bring the lowest edges together at the front and turn the top tip back on itself. Cover with polenta and place on tray for later. The polenta stops it sticking to the plate and falls off on cooking. Repeat making the tortellinis until all the filling is used up. You will have spare pasta.
  5. To cook the pasta, bring a large pan of slated water to just under a boil. Cook the tortellinis for 4 minutes.
To serve, reheat the imam bayildi and either serve just with the tortellinis or with some fish as shown.


  1. I’d eat it for the name alone. 🙂 Looks delicious.

  2. I love this use of the Imam Bayaldi with the salmon and tortellini. Lovely flavours!


  3. I used not to like aubergine at all but have recently discovered various really tasty dishes. This looks like yet another to add to the list. I love the sound of the tortellini with a seafood bisque. GG

  4. Scallop tortellini – deeeeeeeelicious! I’d eat a plate of these on their own (although the rest of it sounds pretty good too). A stunner as ever, David!

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