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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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Lockdown Cooking Ideas from Ozlem’s Turkish Table (Signed copies now 30 % Off)

Merhaba dear all,

Semolina sponge cake in syrup; Revani

I hope this note finds you all well. We have been doing lots of home cooking and baking with the children and preparing food for the homeless and folks in self isolation, during the lockdown. There is a great comfort in home cooking, especially wholesome Turkish cooking – not only takes your mind off things, but a great activity to do with kids at home in between home schooling. If you are on social media, I do live videos at my Ozlem’s Turkish Table instagram and facebook pages too. Here is my Revani, Semolina sponge cake recipe we baked with my daughter, as well my Revani you tube video here.

Flexibility is the key especially at challenging times like this, so by all means experiment with the ingredients you have and substitute when needed; I try to give options at my recipes and at my you tube videos, like at my Baked Meatballs and vegetables casserole video here (courgettes, runner beans, peas all would work here as an option)

Signed hardback copies of Ozlem’s Turkish Table cookery book, now 30 % OFF

I got this lovely note from Claire, she says “My Christmas present from my brother and Turkish sister-in-law was your fabulous cook book. It turns out that my local corner shop is stocked full of Turkish food, so I’ve been having a great time trying out your recipes! There’s generally something in the book for anything in my veg box (other than parsnips!), and it’s all turned out delicious. Now that I’ve got the pastry, I might brave trying kunefe this weekend, if I can get the right cheese. Thank you for keeping me so well-fed in lockdown”Thank you dear Claire and all folks who kindly sent notes on how much they have been enjoying the recipes, especially during the lockdown period. I am very happy to hear recipes enjoyed and bring some joy and comfort.

 

Signed copies of Ozlem’s Turkish Table now 30 % OFF via my publisher GBPublishing at this link and it is delivered promptly worldwide, including US and Canada. We hope this would help with delicous wholesome Turkish home cooking during lockdown. It can also be a lovely gift to a foodie, with Mother’s Day approaching.

Lockdown Cooking and Happy Ramadan – Ramadan Mubarak – wholesome, easy meal ideas

Spicy bulgur and lentil soup, Ezo Gelin Corbasi

Happy Ramadan, Ramadan Mubarak, Hayirli Ramazanlar to all observing. Turkish food offers plenty healthy, convenient choices at this special time in Muslim calendar. Our iftar meals would traditionally start with a wholesome soup, such as this Spicy bulgur and lentil soup, Ezo Gelin Corbasi – one of our favourites; make a big batch as it freezes very well.

Vegetarian Pide, from Ozlem’s Turkish Table

Many of my readers have been doing a lot of baking especially during the lockdown and this Vegetarian Pide, Turkish oval flat breads with cheese and vegetables, have been very popular – easier than you think! Here’s my recipe link; you can use any veg you have at home that needs using. You can bake the pide ahead of time and give a gentle reheat before you eat. Once it is cooked, it freezes well too, as a whole or in slices, wrapped in foil.

Turkish bean salad with sumac onions, olive and eggs – Fasulye Piyazi

We have been eating a lot of cupboard staples such as tinned chickpeas and beans; they are a great source of protein, healthy and convenient. You can flavour beans beautifully as in this Turkish bean salad with sumac onions, olive and eggs – tangy sumac adds a lot of flavour to the onions. It makes a wonderful lunch or can be a part of Ramadan iftar meals with grills aside too; you can substitute beans with chickpeas in this salad too. Here’s also my You Tube video link for this delicious Turkish bean salad.

Baked aubergine kebab with chicken – Patlicanli Kebap

Baked eggplant kebab with chicken, onions, peppers; Patlicanli Tepsi Kebabi

How about this yoghurt and spices marinated Baked aubegine kebab with chicken, Patlicanli Kebap? An impressive dish to serve, easy to make too. Aubergines here are double baked, which intensify its flavour; you can marinate the chicken ahead of time – leftovers freeze very well too.

Green (runner) beans cooked in olive oil – Taze Fasulye

Turkish cuisine is based on seasonal produce and we love vegetables. This green beans cooked in olive oil with onions, garlic, tomatoes, Taze Fasulye, is a national favourite. Also gluten-free and vegan, it is best to prepare ahead of time and let the flavours develop, it tastes even better the next day. French beans, dwarf beans would all be good for substutition – a delicious, healthy choice for Ramadan too.

Istanbul; we will meet again..

Glorious Hagia Sophia, Istanbul – hope to see you again soon

I have meant to fly to Istanbul end April, to see my mother, family and also run my Turkish cookery classes and  events in Fethiye and Kalkan. With the current pandemic, it was not meant to be. I am hopeful that we will meet again and see our loved ones soon, fingers crossed. Until then, we will keep on bringing a bit of home with our food and reconnect with family, friends and share our food virtually. We baked this Turkish bread rings with sesame seeds, Simit, our popular street food with the children the other day. It certainly brought a huge dose of home and smiles; here is my recipe link, I do hope you enjoy it too.

Stay well, keep cooking, afiyet olsun,

Ozlem

 

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Barbunya Pilaki; Borlotti (Cranberry) Beans Cooked with Vegetables

Barbunya Pilaki; Borlotti (Cranberry) beans cooked with onions, tomatoe and carrots in olive oil

Barbunya Pilaki; Borlotti (Cranberry) beans cooked with onions, tomatoes and carrots in olive oil

Barbunya pilaki, borlotti beans cooked in olive oil with tomatoes, onions and carrots, is my father’s favorite Zeytinyagli, Vegetables cooked in olive oil, Turkish style. Pilaki is a style of Turkish mezze, where vegetables and beans are mainly cooked with onions, garlic, tomato in olive oil, with a little addition of sugar, to balance the flavors. We serve pilaki garnished with herbs and wedges of lemon; the tangy, refreshing lemon juice is really a must here and complements borlotti, barbunya means so well. Turkey’s much loved Barbunya Pilaki is served at room temperature or cold as a mezze or appetizer.

Fresh barbunya beans (in stripy pink) at Besiktas pazari, Istanbul

Fresh barbunya beans (in stripy pink) at Besiktas pazari, Istanbul

In Turkey, you can get the fresh barbunya beans (in stripy pink) or borlotti beans in abundance in summer, at the farmers markets, Pazar. It was my dad’s job at my parent’s home in Istanbul to pod them ready to be cooked and whoever is around joins in this therapeutic podding exercise. My dear belated father, Orhan, absolutely loved barbunya Pilaki; his face would lit up even the mention of it.

If you can’t get hold of fresh barbunya beans, try the dried borlotti (or cranberry beans, as they are called in the US) beans, like I have used here. They are easy to cook, wholesome and delicious. Dried or fresh borlotti beans work best in this dish.

Dried barbunya or borlotti or cranberry beans

Dried barbunya or borlotti or cranberry beans

A variety of kidney beans, borlotti beans are a large plump bean that is pinkish-brown in color with reddish-brown streaks. They are packed with goodness, rich source of cholesterol-lowering fiber and Omega 3 and 6 fatty acids. If you are using dried beans, they need to be soaked and rehydrated in warm water for at least 8 hours or overnight. If you are pressed with time or can’t get the dried or fresh borlotti beans, try a good quality canned borlotti beans in this recipe; it will still be a nutritious, delicious meal.If you are using canned precooked borlotti beans, rinse the beans and set aside. Cook the vegetables first as per the recipe, for 20 minutes, and then gently combine the cooked beans into the pot and simmer further 10 minutes.

Dried barbunya or borlotti or cranberry beans need to be soaked and rehydrated in warm water for at least 8 hours or overnight.

Dried barbunya or borlotti or cranberry beans need to be soaked and rehydrated in warm water for at least 8 hours or overnight.

Traditional Barbunya Pilaki is quite a plain but delicious meal, mainly consisting of the beans, onions and tomatoes. I like adding carrots here, as their sweetness and texture goes well with barbunya. Our family loves Barbunya Pilaki therefore I tend to make a bit batch. It stays well in the fridge for good 3 days and as the flavors settle, tastes even better the next day. You can serve as part of a mezze spread, a delicious vegetarian and vegan course. We also enjoy Barbunya Pilaki next to grilled fish, meat and vegetables. If you choose to serve next to main courses, I suggest serving Barbunya Pilaki warm.

Barbunya Pilaki; borlotti or cranberry beans cooked with onions, tomatoes and carrots in olive oil.

Barbunya Pilaki; borlotti or cranberry beans cooked with onions, tomatoes and carrots in olive oil.

 I hope you enjoy this easy, delicious and wholesome Barbunya Pilaki.

Afiyet Olsun,

Ozlem

I am passionate about my homeland’s delicious, healthy Turkish cuisine; this recipe and over 90 authentic Turkish recipes are included at my cookery book, Ozlem’s Turkish Table, Recipes from My Homeland; Signed hardback copies are now 20 % OFF here, and delivered worldwide.

If you live in the US, Canada or Mexico, you can order a hardback copy with lower delivery rates here.

Afiyet Olsun.

5.0 from 4 reviews
Barbunya Pilaki; Borlotti (Cranberry) Beans Cooked with Vegetables
 
Barbunya pilaki, borlotti (or cranberry) beans cooked in olive oil with tomatoes, onions and carrots, is a much loved Zeytinyagli, Vegetables cooked in olive oil, Turkish style. Pilaki is a style of Turkish mezze, where vegetables and beans are mainly cooked with onions, garlic, tomato in olive oil, with a little addition of sugar, to balance the flavors. This vegetarian and vegan dish is easy, delicious and packed with goodness. Serve as part of mezze spread or accompany grills.
Author:
Recipe type: Vegetables and beans Cooked in Olive oil, Pilaki
Cuisine: Turkish Cuisine
Serves: 6
Ingredients
  • 350 gr/12 oz./2 cups dried borlotti beans (or cranberry beans), soaked in warm water overnight
  • 1 medium to large onion, finely chopped
  • 2 medium carrots, quartered and chopped in small cubes,
  • 400 gr/ 1 can of good quality canned chopped tomatoes
  • Handful of flat leaf parsley, finely chopped
  • 10 ml/ 2 tsp sugar
  • 45ml/3 tbsp. olive oil
  • 16 fl. oz./2 cups water
  • 1 lemon, cut in wedges
  • Salt and freshly ground black pepper to taste
Instructions
  1. Soak the dried borlotti (or cranberry) beans overnight or for at least 8 hours.
  2. Then drain the beans, rinse and transfer to a pot, filled with plenty of cold water.
  3. Bring the pot to the boil, partially cover the pot and simmer for about 30 – 35 minutes. Make sure the beans become tender, but not soft or mushy, they should still have a bite to them.
  4. Drain and rinse the cooked beans under cold water and set them aside.
  5. Heat the olive oil in the pot and stir in the onions, sauté for 2 – 3 minutes, until they start to soften.
  6. Add the carrots, combine well and sauté for another 2 minutes.
  7. Stir in the canned tomatoes and sugar, season with salt and freshly ground black pepper. Combine well.
  8. Add the beans to the pot and give it a good mix. Then pour in the water, combine well.
  9. Bring the pot to the boil; then turn the heat to low, cover the pan partially.
  10. Simmer for 30 to 35 minutes, until the beans are cooked (but not mushy). Check the seasoning and add a little more salt or ground black pepper if needed.
  11. Serve Barbunya Pilaki at room temperature or cold as part of a mezze spread or appetizer, garnished with chopped parsley and wedges of lemon by the side to squeeze over. If you choose to serve next to main courses, I suggest serving Barbunya Pilaki warm.
Notes
If you are using dried borlotti (or cranberry) beans, they need to be soaked and rehydrated in warm water for at least 8 hours or overnight.

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