Name: Aubergine Casserole (Patlıcan bastısı)
Yield: Serves 4-6
Cuisine: Turkish
Ingredients: 3-4 tablespoons olive oil; 1 teaspoon coriander seeds; 8 cloves garlic, chopped; salt and freshly ground black pepper; bunch of fresh parsley, mint and basil, chopped; 1 teaspoon brown sugar; ½ teaspoon ground fenugreek; 4 large ripe tomatoes, chopped; 12 tiny aubergines, left whole; 1 onion, halved and sliced

Preparation info

Serves
4-6

Difficulty
Easy

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.

Ingredients

12 tiny aubergines, left whole
1 onion, halved and sliced
8 cloves

Method

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 th