Delicious! www.turkeysforlife.com/2020/04/karniyarik-stuffed-aubergine-recipe.html Ali Nazik Recipe 50 mins Ratings. I still use plenty of olive oil though. It works just as well as a side as it does alongside a few other mezes. www.turkeysforlife.com/2011/07/aubergine-salad-eggplant-turkish.html This will take 10-12 minutes. Turkish and Middle Eastern Be inspired by fragrant Persian recipes, cook a Turkish barbecue or make a Middle Eastern meze menu of kofte, falafel and pitta breads. Feel free to swap the naan for rice or even homemade poppadums, A fresh summer salad that won't leave the veggies feeling left out come barbecue season. Roast aubergine with goulash sauce & sweet potato fries, Griddled vegetables with melting aubergines, Grilled aubergine, watermelon & sesame salad, Soft-boiled eggs with black rice & aubergine, Frying pan pizza with aubergine, ricotta & mint, Charred baby aubergine & toasted quinoa salad, Lamb shoulder & smoky aubergine flatbread. Pair the chunky spiced aubergine and turmeric-coated lamb cutlets with rice and cooling yogurt, Looking for a simple side or starter that delivers on taste? Line two baking sheets with baking paper. Pack all five of your 5 … Serve up this smoky spiced supper with brown rice and all your favourite trimmings, Slightly sweet with added richness from the coconut milk, this simple vegan curry is a winner. Hi there! Try them baked, grilled or barbecued as a veggie main or in side dishes. The aubergine is usually fried, or even deep fried, but I find it sometimes makes the dish both heavy and oily. Serves 6-8 as a side dish or part of a meze spread. Would you like to receive free recipes & stories from my kitchen in Istanbul? The Turks were among the mange that took a liking to it. It's vegetarian and gluten free, Make this aubergine raita as a side dish for a summer barbecue. With aubergine and Chinese spices, the flavours are warming and it's slow-cooked for deliciously tender meat, As well as being tasty, this aubergine and artichoke is low fat, low calorie and cost effective. Get delicious recipes &fascinating stories fromthe heart of Istanbulin my fortnightly newsletter. This is a zeytinyağlı meze after all. Aubergines are thought to have been first cultivated and eaten in India. I am tending an expansive garden for a friend while she visits with her family in Turkey & I’d love to prepare this and freeze for her enjoyment when she returns. Magazine subscription – save 44% and get a cookbook of your choice. Make a large batch and eat it cold the next day, This easy veggie black rice salad with roasted aubergine is a perfect pick-me-up supper or a simple lunch. Mix the diced aubergine with 150 ml of the olive oil and some salt and pepper. And make sure to use the best produce you can find – there are no spices to hide any off flavours here. Made with sirloin steak, fried aubergine and feta in a zesty dressing, it makes a great summer dish, Pack all five of your 5-a-day into one healthy vegan dish. Look no further than roast aubergines with yogurt and harissa. Add the remaining 50 ml olive oil, onion and pepper and fry until softened, but not browned, stirring regularly. Assemble this family-friendly meal in minutes, This warming aubergine chilli is low fat and four of your five-a-day. Everyone knows that aubergines are delicious on the barbecue or in a curry or ratatouille. Add more salt and pepper, if needed. https://www.olivemagazine.com/guides/best-ever/best-ever-aubergine-recipes Delicious and simple Turkish classic, known in Turkish as soslu patlican or şakşuka. Preheat the oven to 220 C (430 F). Perfectly fitting for a dish considered a zeytinyağlı meze, or olive oil based meze in plain English. Great for using leftover lamb, the charred aubergine gives a smoky depth. Let me show you around! With yogurt, spring onions and mint, it's a refreshing accompaniment to meat dishes, Make this beef stew when the nights draw in. This allows for the best of both worlds, keeping some of the texture and flavour, but without overpowering the dish. Today, the Turkish kitchen alone claims to have more than a hundred ways to prepare it! There’s a lot to love about the aubergine, the undisputed queen of vegetables in the Turkish kitchen. It's also freezable if you need a quick midweek fix, This intense, smoky aubergine dip is ideal for a party platter with plenty of crackers for serial munchers. Turks (and I’m sure many other) have developed an incredible compromise to this question. Try aubergine for a filling veggie meal worthy of Sunday lunch. This is nothing less than one of the most famous dishes of Turkish cuisines. Required fields are marked *. I’ve published two books on Turkish and Middle Eastern food, available in Norwegian and German. And hundred more variants of different recipes. As it were, this is but one of many dishes to employ the fantastic combination of aubergine, olive oil and tomato. Donal's aubergine parmigiana is so easy to make and tastes wonderful. BBC Good Food online webinarsExpand your cooking skills with our online masterclasses. Flavoured with garlic, lemon and herbs, it's delicious griddled on the hob or cooked on the barbecue, Combine chickpeas and aubergine with garlic and cumin for these tasty, healthy vegan canapés. I added an extra tomato and may have used less patlican. Transfer to the baking sheets and roast until all the pieces are completely soft, 25-30 minutes or longer. Apologies for the late response, this blog has been dormant for a few months. Griddled vegetables with melting aubergines. I deviate from the classic Turkish recipes at one important point, though. The dish that introduced me to the wonders of aubergine based dishes, and which I still, 15 years later, make regularly at home. To most of Turkey, it’s called şakşuka – pronounced shakshuka. Another is the world famous imam bayıldı (“the imam fainted” – though it’s still not clear whether the imam fainted because he loved the dish so much or because he was shocked at how much of his expensive olive oil had been used in its making). And hundred more variants of different recipes. The Turks were among the mange that took a liking to it. İzmir köfte – Baked Turkish meatballs with vegetables, Zucchini, garden peas & labneh with za’atar, 1 kg aubergine, partly peeled and cut into 2-3 cm dice, 150+50 ml olive oil (I use a mild extra virgin), 1 red romano pepper, cored and deseeded, cut into 1 cm dice, 200 g ripe tomatoes, roughly chopped (or equivalent canned if tomatoes are not in season), pul biber (Turkish pepper flakes), to garnish. It’s a classic Turkish zeytinyağlı (olive oil) dish of soft eggplants, filled with a delicious dry, slow cooked stew of onions and capsicums (bell peppers).