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Vegetables Cooked in Olive Oil

Roasted Aubergine with Tomatoes, Herbs and Cheese and Latest News

Merhaba dear All,

It gives me a great pleasure to share my dear friend Sibel Pinto’s special recipe, Roasted aubergine/eggplant with tomatoes, herbs and chees, Patlican Yelpaze. Sibel is a chef-instructor, founder of ‘Action Kashkarikas Wasteless Kitchen Mission’, anti-foodwaste activist, Gourmand Cookbooks Award winning author of ‘The Evolution of Sephardic Cuisine in Turkey.’  Sibel does a lot of very valuable work to promote Food Waste Awareness around the world, please follow her on Instagram at @chef_sibelpinto and her website, kashkarikas.com , if you like to know more about her work.

We have done an Instagram Live with Sibel a few weeks ago and she kindly demonstrated this delicious Roasted aubergine, tomatoes, herbs and cheese recipe to us. This recipe dates back to her Sephardic roots, a legacy from her grandmother Elisa’s kitchen; many thanks Sibel’cim for sharing with us.

I love the ease of this recipe and it is Mediterranean on a plate. Buffalo mozarella really works well here (our favourite) with its creamy texture. It was lovely with Turkish beyaz peynir, or feta cheese too. Marinating the aubergine generously with herbs, garlic, olive oil is important and adds such a lot of flavour. Here’s Sibel’s recipe if you like to make at home:

ROASTED AUBERGINE With TOMATOES, HERBS AND CHEESE – PATLICAN YELPAZE

 INGREDIENTS

  • 1 aubergine, eggplant
  • 2 cloves garlic, finely chopped
  • 60ml/ 4 tablespoons olive oil
  • 100-150 gr mozzarella cheese, cut into slices
  • 2 large tomatoes, halved and cut into thin slices (or several cherry tomatoes, cut in half)
  • 15ml/1 tablespoon dried mint
  • 15ml/1 tablespoon dried oregano
  • 5ml/1 teaspoon Turkish red pepper flakes, pul biber
  • Parsley/basil (chopped roughly)
  • Salt and freshly ground black pepper to taste

INSTRUCTIONS

  • Preheat oven to 180°C/350°F.
  • Prepare the sauce: Mix the olive oil, salt, black pepper, garlic, mint, oregano and red pepper flakes.
  • Cut the aubergine into thin (about 1/2 cm) slices, but not all the way through, leave it attached to the stem.
  • Cover your baking dish with baking paper and place the aubergine on a baking pan.
  • Coat and brush every slice on both sides generously with the sauce.
  • Place the cheese and tomato slices between each aubergine slice.
  • Cover with foil and bake for 40-45 minutes. Then uncover and cook around 10 – 15 minutes (and a bit more if your aubergine is big), until the cheese melts deliciously.
  • Once cooked, sprinkle with basil/parsley and serve warm.

Baked potato with cumin, red peppers and onions, from Ozlem’s Turkish Table cookery book, image credit: Sian Irvine Photography

Shepherd’s Salad with sumac, from Ozlem’s Turkish Table cookery book, image by Sian Irvine Photography

It’s been very hot recently, we enjoyed this  delicious Roasted aubergine, Patlican Yelpaze, with Shepherd’s Salad with sumac, Baked potato with cumin, red peppers and onions and Cacik dip with cucumber and yoghurt by the side, it was lovely meal.

Stuffed Anatolian Flatbreads – Gozleme is at Ozlem’s Turkish Table YouTube Channel!

Stuffed Anatolian Flatbreads, Gozleme, is one of the most popular street food in Turkey and it is easy to make it at home. It is now at Ozlem’s Turkish Table YouTube channel and it’s been a big hit, here is the link if you like to have a go too:

Signed Hardback copies of Ozlem’s Turkish Table – 30 % Off until July 3rd 2020

One of the most special things about writing Ozlem’s Turkish Table cookery book has been witnessing how much joy it has brought to over 5,000 Turkish food lovers around the world. My sincere thanks to each and everyone for your kind feedback and writing a review on Amazon. If you have a copy of Ozlem’s Turkish Table cookery book and can kindly write a review here, we would greatly appreciate it.

Here’s the latest 5 star review on Ozlem’s Turkish Table cookery book, with many thanks to Leah 1709:

“Passion for Turkish Cuisine: This is a wonderful book, full of excellent tips and suggestions as well as alternative ingredients and suggestions to try. You can definitely feel the love Özlem has for her homeland and the passion she has for the cuisine. This book was one of the best gifts I have received and I love trying the recipes. More people should try Turkish cuisine…. Delicious”

Signed hardback copies of Ozlem’s Turkish Table cookery book is 30 % off via GBPublishing at this link, until July 3rd 2020. It is delivered worldwide, including the USA. The offer has been our way of helping out food lovers with home cooking, especially during the Covid 19 lock down. Many thanks for all your kind words and sharing your delicious creations with us.

My Best wishes and Afiyet Olsun,

Ozlem

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Ozlem’s Turkish Table at Turkish Embassy, London and Courgette, lentils, Swiss chard cooked in olive oil

Merhaba Dear All,

It’s been a busy and exciting few months for Ozlem’s Turkish Table cookery book, as it has been awarded as the Winner of the prestigious Gourmand World Cookery Book Award, in the Food Heritage Category for Turkey.  The Gourmand Awards are often compared by journalists to the “Oscars” and we are absolutely delighted. Ozlem’s Turkish Table is now being reprinted with the Gourmand seal to reach out more Turkish food lovers around the world, with sincere thanks to all dear readers, Pinar UK and GB Publishing. Signed copies of Ozlem’s Turkish Table cookery book is available at this link and it is delivered worldwide.

I am delighted to share the latest news from Ozlem’s Turkish Table, and my new recipe, Courgette/zucchini, lentils, Swiss chard and peppers cooked in olive oil – Kabakli, Mercimekli Mualla at this post, I hope you enjoy it and it inspires you to have a go at delicious, wholesome Turkish cuisine.

Afiyet Olsun,

Ozlem

Ozlem’s Turkish Table, Turkish Cuisine Presentation at the Turkish Embassy Residence, London

February also marked a very special event at the Turkish Embassy Residence in London. Our Turkish Ambassador HE Mr Yalcin and Mrs Yalcin very kindly hosted our Turkish Cuisine evening at the Turkish Embassy Residence in London on February 12th, with the participation of diplomats, press, distinguished guests in London. It was a real honor to do a presentation on our healthy, wholesome Turkish cuisine to our guests, with thousands years of culinary heritage. The journalist Ayse Arman was amongst the guests and very kindly did a wonderful write up about the evening and our efforts to promote Turkish cuisine abroad.

After my presentation and demonstration of Potatoes and bulgur patties with pomegranate molasses, Patatesli, bulgurlu kofte, Turkish Embassy chefs and kitchen staff very kindly prepared a feast from Ozlem’s Turkish Table cookery book, to serve our guests; it was an honor to see recipes from my cookery book prepared and displayed so beautifully, so very delighted that everyone enjoyed the evening. My very sincere thanks to our Ambassador and his wife, Mr and Mrs Yalcin, for hosting this wonderful event.

Courgette/zucchini, lentils, Swiss chard and peppers cooked in olive oil – Kabakli, Mercimekli Mualla

 I love Antakya’s traditional Patlicanli Mercimekli Mualla (as featured at my cookery book, Ozlem’s Turkish Table); it has been very popular with the readers and at my cookery classes. While I was in Guru’s Place Cookery School in Kalkan, Turkey  for my cookery class last year, a Turkish lady there saw our Aubergine with lentils dish and said that she makes another version with courgettes and adds pazi (similar to Swiss card to it); she said it is really lovely too. So inspired by her kind recommendation, here is my Courgette, lentils, Swiss chard and peppers cooked in olive oil, Kabakli Mercimekli Mualla.

And I must say, it is another scrumptious dish. This time, I baked this dish in the oven; baking brought a lovely sweetness to the courgette, peppers and onions and dried mint added delicious freshness. We make this recipe using the Turkish Zeytinyagli method (Vegetables cooked in olive oil) and it’s important to let the dish cool in the pan so it can rest and the flavors develop. Once cooked, it keeps well in the fridge for 2-3 days, great for entertaining. It is packed with flavor and wholesome, also gluten-free and plant based. This dish also works very well as a filling in vegetarian lasagna (we tested this too and family loved it, recipe to follow soon). I hope you enjoy my recipe as below, Afiyet Olsun.

 

5.0 from 1 reviews
Courgette, lentils, Swiss chard and peppers cooked in olive oil; Kabakli, Mercimekli Mualla
 
I love Antakya’s traditional Patlicanli Mercimekli Mualla (as featured at my cookery book, Ozlem’s Turkish Table); it has been very popular with the readers and at my cookery classes. While I was in Guru’s Place Cookery School in Kalkan, Turkey for my cookery class last year, a Turkish lady there saw our Aubergine with lentils dish and said that she makes another version with courgettes and adds pazi (similar to Swiss card to it); she said it is really lovely too. So inspired by her kind recommendation, here is my Courgette, lentils, Swiss chard and peppers cooked in olive oil, Kabakli Mercimekli Mualla. And I must say, it is another scrumptious dish. This time, I baked this dish in the oven; baking brought a lovely sweetness to the courgette, peppers and onions and dried mint added delicious freshness. We make this recipe using the Turkish Zeytinyagli method (Vegetables cooked in olive oil) and it’s important to let the dish cool in the pan so it can rest and the flavors develop. Once cooked, it keeps well in the fridge for 2-3 days, great for entertaining. It is packed with flavor and wholesome, also gluten-free and plant based.
Author:
Recipe type: Vegetarian and Vegan
Cuisine: Turkish Cuisine
Serves: 6
Ingredients
  • 175g/6oz green lentils, rinsed
  • 4-5 medium courgette/zucchini
  • 2 medium onions, halved and thinly sliced
  • 4 cloves of garlic, crushed and finely chopped
  • 1 red bell pepper, cut in half and thinly sliced
  • 200gr/7oz Swiss chard or pazi, washed and roughly chopped
  • 400g/14oz (1 can of) chopped tomatoes in juice
  • 60ml/2fl oz olive oil
  • 240ml/8fl oz water
  • 45ml/3 tablespoons olive oil (to par bake courgettes and peppers)
  • 5ml/1 teaspoon salt
  • 5ml/1 teaspoon granulated sugar (optional)
  • 10ml/2 teaspoons dried mint
  • Freshly ground black pepper to taste
Instructions
  1. Preheat oven to 180C/350F
  2. Put the green lentils in a pan of boiling water, stir and cover. Simmer and par boil in low heat for 15 -20 minutes. Drain the water and set aside.
  3. Cut the courgettes in half lengthways and cut each half into medium slices, about ½ cm, 0.2”. Spread them on a wide tray, sprinkle salt over and leave aside for 10 minutes. Using a paper towel, gently squeeze the excess water out of the courgette/zucchini.
  4. Combine the sliced peppers and courgettes in an oven tray. Drizzle the 3 tbsp./45ml olive oil over them. Season with salt and freshly ground black pepper and mix well. Par bake in the oven for 20-25 minutes; this will help courgettes and peppers to soften up and start bringing out their lovely sweet flesh.
  5. In a large bowl, combine the partially cooked lentils, onion, garlic, chopped Swiss chard, chopped tomatoes, salt, dried mint, olive oil and the sugar (if used). Season with ground black pepper, check the seasoning and add more salt if needed.
  6. In a deep baking dish, place a layer of the par baked courgette and pepper slices. Spread the half of the vegetable and lentil mixture over evenly. Place the remainder of the courgette and pepper slices over the top and spread the remaining vegetable & lentil mixture over also. Add the water, cover with foil and bake at the preheated oven (180C/350F) for about 30 minutes. Then take the foil off and bake for further 10-15 minutes, or until lentils and vegetables fully cooked and have started to have a nice crispy coating.
  7. Once cooked, leave to cool at the baking dish: this will allow the flavors to develop and blend well. Serve at room temperature (or if preferred warm) with some crusty bread. This lovely dish can be served as a vegetarian main course or can accompany grills as a side.
  8. Afiyet Olsun.

Healthy Turkish Vegetarian Feast Master Class – Divertimenti Cookery School, London

Sunday, March 15th, 2020 from 12.00- 15.30 (Hands – On Class)

Join Ozlem at Divertimenti Cookery School in London on Sunday, March 15th, from 12 – 3.30pm  to create a Healthy Turkish Vegetarian Feast, including Baked beetroot with garlic, served with pomegranate molasses and seeds, Spicy Bulgur and Lentil soup (Ezo Gelin Corba), Filo pastry with courgette, cheese and dill, Medley of baked or sauteed  aubergines, peppers and courgettes served in tomato sauce and garlicy yoghurt, finishing with Caramalised carrot paste delight with hazelnuts and shredded coconut and Turkish coffee, from her Gourmand World Cookbook award winning book, Ozlem’s Turkish Table. Turkish cuisine is healthy, delicious and recipes can easily be adapted for gluten free and vegan needs too.

Participation is limited for this hands on class, if you like to join us, please kindly book your spot at this link; the class can also make a lovely gift for a foodie.

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Ozlem’s Turkish Table on Radio – Aubergine, lentils in olive oil

Merhaba dear all,

Ozlem’s Turkish Table; Recipes from My Homeland – available for pre-order now

My sincere thanks first of all for your most kind interest and comments for my upcoming Turkish cookery book, Ozlem’s Turkish Table, Recipes from My Homeland. Publishing a book is a labor of love and your warm feedback has been so greatly appreciated.

I wanted to inform you that you can now pre-order my cookery book, Ozlem’s Turkish Table, Recipes from My Homeland at this link, not only with Paypal (direct or debit/credit card via Paypal) but also directly with your Debit or Credit Card , as well as Paying Offline, with a Bank transfer, to the account specified at this link.  If paying Offline, please kindly include the Ref: GBPShop-your last name. I hope the Offline payment option would be useful especially to all who can’t use Paypal or credit cards, as in Turkey.  Also Please kindly enter the promo code Pre-Order Special when it says “Enter a promo code” on the left side of your shopping cart to get your 10% discount.

Pre-orders will have the first priority of distribution worldwide in early March, prior the release of the book in April 2018.

Ozlem’s Turkish Table – Brooklands Radio Interview:

Ozlem’s Turkish Table on Brooklands Radio!

I had the pleasure to go on air at the Brooklands Radio in Surrey with dear Jill Bennet – being a music lover and an amateur radio DJ in my younger years in Istanbul, it was very exciting to be in the studio again!- We had a lovely chat on wholesome, delicious Turkish cuisine and on my upcoming Turkish cookery book, Ozlem’s Turkish Table. My book is a special tribute to especially to my southern Turkish roots and my home town Antakya – Hatay, who recently became a UNESCO World City of Gastronomy, a title that Hatay so rightly deserves. It was wonderful to chat about this magical land and its scrumptious cuisine.  Here’s the podcast of our interview, if you would like to listen to it.

What I have been cooking lately..

Aubergines, lentils and peppers cooked in olive oil, Mercimekli Mualla, from my upcoming cookery book, Ozlem’s Turkish Table, Recipes from My Homeland

Mercimekli Mualla, aubergines, lentils and peppers cooked in olive oil, which is also at my upcoming cookery book, has been a huge hit at my cookery book introduction and pre-order event last week. A delicious specialty from Antakya, this lovely dish ticks many boxes being vegan and gluten-free too. Dried mint and olive oil flavour the green lentils and aubergine/eggplant beautifully. Here’s my recipe link for Mercimekli Mualla, I hope you enjoy it.

My best wishes for the Holiday Season and Afiyet Olsun,

Ozlem

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