Aubergine Casserole with parsley and peppers


This is a classic Ottoman dish as far as I know. An old story: if a Turkish girl did not learn how to cook aubergine in a 100 ways she should forget about ever getting married at once : )  I understand why when I cooked this dish, it is delicous! I cannot say that it is the healthiest dish in the world, as you fry the aubergines before you bake them.  But still it deserves to be a Sunday roast choice for vegetarians.

Serves 4

2 – 3 medium size aubergines
250g soya mince (or minced meat for meat lovers)
3 pointed green peppers (if not the red ones might work)
2 – 3 medium sized maris piper potatoes
1 medium sized onion
2 – 3 garlic cloves (crushed, or if you love the garlic taste just chop them finely.  If you are not a big fan then use ground garlic)
1 tin of chopped tomatoes (since it is not the season I ended using the canned tomatoes but normally 3 medium size tomatoes would be enough. Alternatively use tomato paste and one tomato only)
Olive oil
Sunflower oil
Chopped parsley

How do we cook it?
1. Peel the aubergines in vertical stripes, then chop them into 2 cm thick chunks, then halve them again.
2. Fry them in sunflower oil untill they turn brown, then place them onto a kitchen towel to remove the excess oil.
3.  Boil the potatos
4. Cook the soya mince (or minced meat) in a pan, and add the chopped onion and peppers when it turns brownish.   Add two spoonfuls of tomato paste and one of chopped tomatoes (or two chopped tomatoes, but save one tomato for later).
5. Mash the potatoes then brush the casserole dish with oil (anything rectangular, round, glass or oven proof would work – it depends how you want to serve it) and pour the mashed potatoes evenly, as the bottom later of the dish.
6. Heat the oven to 180 degrees Celcius.
7. Put the aubergine evenly over the potatoes then pour your mince, onion, and pepper mixture at the top then cook for about 15 – 20 minutes.
8. Serve with chopped parsley, rocket salad and some plain yoghurt as a side dish.


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