Cevizli Patlican (Roasted aubergine with garlic and walnuts)

    (5)
    35 min

    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.


    3 people made this

    Ingredients
    Serves: 4 

    • 1kg aubergines, sliced lengthways or in rounds
    • extra virgin olive oil
    • 3 tablespoons white wine vinegar
    • salt
    • 7 garlic cloves, minced
    • 40g walnuts, very finely chopped
    • 1 small bunch flat leaf parsley, minced

    Method
    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Preheat the oven to 250 C / Gas 9. Line a baking tray with aluminium foil and brush with olive oil.
    2. 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.
    3. 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.

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    (5)