Aubergine Casserole

Patlıcan bastısı

Preparation info

  • Difficulty


  • Serves


Appears in

Classic Turkish Cooking

By Ghillie Basan

Published 1995

  • About

This is best with the tiny slim aubergines, but it also works well with chunks. It is often served as part of a meze spread or on its own with yogurt, or with grilled and roasted meats. A courgette casserole is prepared in the same way.


  • 12 tiny aubergines, left whole
  • 1 onion, halved and sliced
  • 8 cloves garlic, chopped
  • 1 teaspoon coriander seeds
  • 3-4 tablespoons olive oil
  • 4 large ripe tomatoes, chopped
  • ½ teaspoon ground fenugreek
  • 1 teaspoon brown sugar
  • bunch of fresh parsley, mint and basil, chopped
  • salt and freshly ground black pepper


  • In a large pan, soften the onion and garlic with the coriander seeds in the oil. Add the aubergines and coat them well in the oil. Cook for 2-3 minutes to soften them. Stir in the tomatoes, sugar, fenugreek and half the herbs. Cover and cook gently for 15 minutes. Add the rest of the herbs, season with salt and pepper and cook, uncovered, for a further 1520 minutes until the liquid is reduced. Serve hot or cold.