Cevizli Patlican (Roasted aubergine with garlic and walnuts)

    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

    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

    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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