Casserole of Mussels and Aubergines

Preparation info
  • Serves


    • Difficulty


Appears in
Josceline Dimbleby’s Complete Cookbook

By Josceline Dimbleby

Published 1997

  • About

I made this dish after a visit to Istanbul, where large, deep-orange mussels are found in the Bosphorus. Aubergines and pine kernels are the epitomy of Middle Eastern cooking but in Turkey I was surprised to find so much dill, which I had always thought of as a northern European herb.


  • 450-550 g/1-1¼ lb aubergines
  • white wine vinegar for sprinkling
  • 225


Slice the aubergines across, then cut the slices in half, sprinkling them with vinegar as you do so. Rub the slices all over with salt and put them in a colander in the sink to drain while you prepare the other ingredients.

Peel the onions and slice into rings. Peel the garlic and slice across finely. Wash the mussels and scrub them thoroughly, discarding any open ones that do not close