The aubergine (patlıcan) must be the Turks’ favourite vegetable. It is prepared 100 different ways and features in appetizers, mains and even desserts. The zeytinyağlı method of cooking is common in western Turkey, along the Aegean coast where olive oil is plentiful.
Patlıcan zeytinyağlı could be served as an appetizer, lunch dish or accompaniment to meat. In Turkey it would be a meze, with which you would drink rakı turned cloudy with water. The recipe comes from the wonderful Zeliha Irez, who runs a superb guesthouse in the hills east of Istanbul.
Patlıcan zeytinyağlı could be served as an appetizer, lunch dish or accompaniment to meat. In Turkey it would be a meze, with which you would drink rakı turned cloudy with water. The recipe comes from the wonderful Zeliha Irez, who runs a superb guesthouse in the hills east of Istanbul.
Continue reading Aubergine cooked with olive oil.
