About this recipe: This is a brilliant vegetarian main course or a great side dish to meat dishes.It originates from Aegean region in Turkey. Also could be served cold as a meze starter.
I've found that it tastes even better when prepared 1-2 days ahead.
This recipe is delicious but can be made much healthier. It works well if you cut the aubergines in half, score the insides with a knife and sprinkle with salt, wait until juices come out and then wash (this stops the bitter taster aubergines can have). Place the aubergines scored side down in a hot non-stick pan with a little oil until brown. Pile the filling on top and bake in the oven at 190 for 30 mins. - 19 Apr 2014