This Turkish meze lends itself to making ahead of time when you expect guests. The aubergine may also be pan-fried in the pan but it requires less oil and tastes better when roasted in the oven.
2 people made this
1kg aubergines, sliced lengthways or in rounds
extra virgin olive oil
3 tablespoons white wine vinegar
7 garlic cloves, minced
40g walnuts, very finely chopped
1 small bunch flat leaf parsley, minced
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Method Prep:15min › Cook:20min › Ready in:35min
Preheat the oven to 250 C / Gas 9. Line a baking tray with aluminium foil and brush with olive oil.
Brush the aubergine slices on both sides with olive oil and place them on the baking tray in a single layer. Bake in the preheated oven until soft and browned, about 20 minutes, turning them over once after 10 minutes. Place the slices on a large serving place, brush with vinegar and sprinkle with salt. Let cool.
Heat a drizzle of olive oil in a pan at low to medium heat and fry the garlic until softened and fragrant but do not let it brown. In a bowl mix the parsley with the walnuts and and add a little bit of olive oil to make a paste. Mix well, season with salt and spread the paste onto the cooled aubergine slices.