Pera Palas pie

Preparation info
  • Serves


    • Difficulty


Appears in
Orchards in the Oasis: Recipes, travel and memories

By Josceline Dimbleby

Published 2010

  • About

This recipe, a sort of Turkish shepherd’s pie, is drawn from memory of the first meal I had in Turkey, in the empty dining room of the historic hotel. Once made, it can be kept and reheated at any time over the next few days.


  • 1 large aubergine, about 350 g
  • lemon juice or white wine vinegar for sprinkling
  • 3


Cut the aubergine across into roughly 1 cm thick slices and smear all over with lemon juice or vinegar. Sprinkle with salt and leave to drain in a colander in the sink for half an hour.

Rinse the aubergine slices under cold running water to remove the salt, pat well dry with kitchen paper a