Vegetables Filling 7

Preparation info
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By Claudia Roden

Published 1986

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A Turkish filling for aubergines.


  • 2 small onions, finely chopped
  • 2 tablespoons oil
  • 250 g (


Sauté the onions in oil until soft and a pale golden colour. Add the minced meat and fry, squashing well with a fork, until it changes colour. Season to taste with salt and pepper, add the tomatoes, and moisten with a few tablespoons of water. Cook until the tomatoes are reduced to a purée. Stir in the grated cheese and remove from the heat.