Tag Archives | Eggplant

Baked Aubergine Kebab with Meatballs – Firinda Patlican Kebabi

Baked Aubergine Kebab with Meatballs – Firinda Patlican Kebabi

We greatly enjoy this delicious southern Turkish style Baked Aubergine Kebab with Meatballs – Firinda Patlican Kebabi, especially popular in Gaziantep region in Turkey. We adore aubergine / eggplant/patlican in Turkey; one can safely say, it is our national vegetable, with over 200 recipes featuring aubergine in Turkish cuisine. Its meaty, melt in the mouth texture and naturally sweet flesh is simply fantastic here, cooked with meatballs, tomatoes and peppers. Please use long and slim variety of the purple aubergines, eggplants for this kebab.

I love the ease of this all in one bake dish. Please make sure to sprinkle salt over the aubergine slices and squeeze out their excess moisture with a paper towel. Then simply coat olive oil and seasoning over the aubergine slices. There is no need to sauté or fry the aubergine slices and the meatballs before baking. They bake all together very well, infusing their flavour to one another. You can prep this dish ahead of time and freeze leftovers successfully.

Baked Turkish meatballs casserole from Ozlem’s Turkish Table, image by Sian Irvine Food Photography

The meatballs in this recipe is based on my Turkish baked meatballs with vegetables, Firinda Sebzeli Kofte recipe, from my cookery book, Ozlem’s Turkish Table, another version of this delicious all in one bake. Please note that this Baked aubergine kebab with meatballs is not included at Ozlem’s Turkish Table cookery book.

Signed hardback copies of Ozlem’s Turkish Table are available at this link, delivered worldwide.

You can serve this dish with plain pilaf rice and cooling Cacik dip of cucumber and yoghurt aside.

Afiyet Olsun,

Ozlem

5.0 from 6 reviews

Baked Aubergine Kebab with Meatballs – Firinda Patlican Kebabi

We greatly enjoy this delicious southern Turkish style Baked Aubergine Kebab with Meatballs – Firinda Patlican Kebabi, especially popular in Gaziantep region in Turkey. I love the ease of this all in one bake dish. Please make sure to sprinkle salt over the aubergine slices and squeeze out their excess moisture with a paper towel. Then simply coat olive oil and seasoning over the aubergine slices. There is no need to sauté or fry the aubergine slices and the meatballs before baking. They bake all together very well, infusing their flavour to one another. You can prep this dish ahead of time and freeze leftovers successfully.

Author: Ozlem Warren

Recipe type: Aubergine/eggplant and meatballs bake

Cuisine: Turkish

Serves: 4-6

Ingredients

For the kofte (meatballs):
450g/1lb minced/ground lamb, beef or mixture
1 medium onion, grated
60g/2oz stale bread, soaked in water and squeezed dry
1 egg, beaten
1 small bunch finely chopped flat leaf parsley
5ml/1 teaspoon ground cumin
5ml/1 teaspoon Turkish pul biber or red pepper flakes
5ml/1 teaspoon salt
Freshly ground black pepper to taste
Small bowl of water for kneading kofte and getting your hands wet
And the rest:
2 medium and long (or 3, if smaller) aubergines / eggplants
1 green bell pepper, deseeded and sliced in chunky wedges
2 medium tomatoes, thinly sliced
45ml / 3tbsp olive oil (to coat the aubergine slices)
Salt and freshly ground black pepper to taste
For the sauce:
3 garlic cloves, crushed and finely chopped
30ml/2tbsp double concentrated tomato paste
30ml/2tbsp olive oil
200ml/7fl oz warm water
Salt and freshly ground black pepper to taste

Instructions

Preheat oven to 200C/400F
First prepare your meatball mixture. Discard the crusts of the bread, soak in the water and squeeze dry. Then crumble them into a large bowl. Add all the kofte, meatballs ingredients except the ground/minced meat and knead well. This will soften the onions and enable the spices to blend in the mixture evenly. Add the minced/ground meat and knead well again until the mixture resembles a soft dough. Cover with cling film and keep in the fridge until ready to use.
Slice the aubergines/eggplants into about 1.5cm / 0.6in circles and spread over a large tray. Sprinkle some salt over them and leave for about 10 minutes. Gently squeeze out their excess moisture with paper towel. Place them back on a clean large tray.
Drizzle 45ml / 3tbsp olive oil over the aubergine/eggplant slices. Season with salt and freshly ground black pepper. Using your hands, gently rub the olive oil and seasoning over the aubergine/eggplant slices.
Now, shape your meatballs. Have a bowl of cold water near you. With damp hands, take a piece the size of a large walnut and roll into a round meatball, as large as your aubergine/eggplant slices, and slightly flatten. Place them on large dish or a tray side by side.
Have a round baking dish with 25cm/10in diameter near you (a 25cmx25cm square baking dish would work well too). Place a slice of aubergine upright and place a meatball alongside. Repeating this, place all the aubergine slices and meatballs side by side, quite tightly, so they can stay upright.
Gently tuck in the coarsely sliced bell peppers around the aubergine slices and meatballs. Place the tomato slices around the middle part of your round baking dish, in between aubergine and meatball layers, or if you are using a square baking dish, in between layers.
For the sauce; combine the finely chopped garlic, 200ml/7fl oz warm water, 2tbsp tomato paste and 2tbsp olive oil in a bowl. Season with salt and ground black pepper and combine well.
Pour the sauce over the prepared aubergine, meatballs and vegetables. Cover with aluminum foil and bake in the preheated oven for about 40-45 minutes.
Then take the cover off, gently spoon the sauce in the baking dish over the aubergine and meatballs and bake further 20 – 25 minutes, until the meatballs and vegetables cooked and slightly charred.
Drizzle the sauce from the baking the dish over the aubergine and meatballs again. Serve with plain pilaf rice and cooling Cacik dip of cucumber and yoghurt aside.

Ancient, Wholesome; Bulgur Pilaf with Freekeh, Eggplant and Meat

By Ozlem Warren on December 3, 2013 in Pilafs and Rice, Regional Signature Dishes; Mains, Sides and Desserts 14

Firik or Freekeh is a super food and an ancient grain; I absolutely love its delicious, nutty taste, similar to pearl barley. Freekeh used to feature a lot at my grandmother’s table in Antakya, ancient Antioch, when I was a child. Cooked with bulgur and fresh butter, it always tasted so heavenly and the mesmerizing smells always greeted us. Freekeh is a real treat by itself and pairs with bulgur, vegetables, chickpeas and meat beautifully.

Ancient firik or freekeh; a delicious and healthy grain, pairs with bulgur and vegetables so well.

Firik, (as in Turkish) or Freekeh (sometimes spelled frikeh) or farik is a cereal food made from green drum wheat that goes through a roasting process in its production. Firik is a popular and ancient grain used Middle Eastern & Southern Turkish cuisine and also popular in Levantine, Egyptian, Arabian Peninsula and North African cuisine. The wheat is harvested while the grains are yellow and the seeds are still soft; it is then piled and sun-dried. The piles are then carefully set on fire so only the straw and chaff burn and not the seeds. It is the high moisture content of the seeds that prevents them from burning. The now roasted wheat undergoes further thrashing and sun-drying to make the flavor, texture, and color uniform. It is this thrashing or rubbing process of the grains that gives this food its name, farīk or “rubbed.” The seeds are now cracked into smaller pieces so they look like a green bulgur.

Antakya – Antioch’s ancient Long Market – Uzun Carsi, with abundance of grains, spices and more

This delicious, ancient grain freekeh is a similar food made from barley and it is also mentioned in the Bible. Freekeh is also considered as a superfood, as in the category of the healthy grains such as quinoa and farro. Freekeh has at least four times as much fiber as some other comparable grains, consisting mostly of insoluble fiber. It also has a low glycemic index so is suitable for managing diabetes. You can get freekeh in Middle Eastern or specialty food stores abroad, though it is widely available in Turkey. Bulgur is now widely available in supermarkets, so great to see.

Freekeh with bulgur, eggplants and meat – Firikli Bulgur Pilavi; a delicious & healthy meal.

I cooked my firik, freekeh here with bulgur, onions, eggplants (aubergine) and chunks of meat. The delicious nutty texture of the grains worked so well with the vegetables. Addition of any meat of your choice is lovely though just with the grains and vegetables itself, this meal would be a delicious vegetarian feast. Chickpeas would go well in this dish too. Turkish hot pepper paste, biber salcasi, gives a wonderful, rich flavor to this dish; you can make your own red pepper paste too, here is my recipe if you like to make your own. You can also add some heat and flavor with the Turkish red pepper flakes, pul biber.

This recipe and many more authentic, wholesome, delicious Turkish recipes are included at my cookery book, Ozlem’s Turkish Table – Signed copies (now 10 % off) as well as ebook options are available at this link, hardback signed copies are delivered worldwide.

Serves 6

Preparation time: 25 minutes Cooking time: 30 -35 minutes

350gr/12oz/2 cups coarse bulgur, rinsed and drained

225gr/8oz/ generous 1 cup firik or freekeh, rinsed and drained

1 large eggplant (aubergine), diced

2 medium onions, finely diced

450gr/ 1 lb. small chunks of beef, chicken or lamb (optional)

15 ml/ 1 tbsp. Turkish red pepper paste (biber salcasi)

15 ml/1 tbsp. tomato puree

60ml/2 fl. oz./ ¼ cup olive oil

2 pints/ 5 cups hot water

Salt and ground black pepper to taste

Red pepper flakes, pul biber to serve

Cacik dip of diced cucumbers, plain yoghurt and dried mint to serve

Layer the eggplant pieces on a tray and sprinkle salt over them, leave them aside for 15 minutes (salt will help the moisture and bitter juices come out of the eggplant).

Layer the eggplant pieces on a tray and sprinkle salt over them (salt will help the moisture and bitter juices come out of the eggplant).

First prepare the eggplants (aubergines). Peel the eggplants lengthways in stripes using a vegetable peeler or a small sharp knife. Cut the eggplant in quarters and then slice into bite size pieces. Layer the eggplant pieces on a tray and sprinkle salt over them, leave them aside for 15 minutes (salt will help the moisture and bitter juices come out of the eggplant). After 15 minutes, dry the eggplants with kitchen or paper towel thoroughly.

Heat the 2 tbsp. olive oil in a heavy pan and sauté the onions until soft and they begin to color. Add the pieces of meat, stir and cook for another 1-2 minutes. Toss in the diced eggplants and the remaining 2 tbsp. olive oil. Stir and sauté over medium heat for 3-4 minutes, until they start to color and soften. Then stir in the red pepper paste and tomato paste and combine well with the vegetables and the meat. Season with salt and ground black pepper.

Bulgur pilaf with freekeh, eggplants and meat; firikli bulgur pilavi

Now add the bulgur and freekeh to the pan and mix well. Pour in the hot water, stir and bring it to the boil. Cover, reduce the heat and simmer on low to medium heat for about 20 minutes or until all the water has been absorbed. Turn off the heat, cover the pan with a clean kitchen towel and place the lid on firmly. Rest the pilaf for 5-10 minutes before serving.

Cacik dip with yoghurt, cucumber and dried mint; delicious and refreshing

Serve the bulgur and frekeeh pilaf hot with Turkish red pepper flakes, pul biber sprinkled over, if you like. Refreshing Cacik Dip of diced cucumbers and dried mint with yoghurt complements this bulgur & freekeh pilaf very well.

Ancient St Peter’s Church, Antakya, Antioch where early Christians congregated.

I hope you enjoy this delicious, ancient food, packed with goodness; Afiyet Olsun,

Ozlem

Simply delicious Aegean flavors;Eggplants, tomatoes, onions, peppers cooked in olive oil & Fascinating Didyma

By Ozlem Warren on April 18, 2013 in Fascinating Turkey, Ozlem’s culinary and cultural trip photos to Turkey, Turkish Cooking Classes, Vegetables Cooked in Olive Oil 26

Kusadasi Bay, Turkey

The Aegean cost of Turkey has a special place in my heart. Perhaps it is the many happy childhood holidays we spent in local resorts in Ayvalik, Gumuldur and Cesme, where many Turkish families have summer houses. As soon as the schools close, we all would dream about the coast, swimming at the turquoise Aegean, playing for hours at the golden sandy beaches and the next ice cream – a piece of heaven.

Fig trees at the Ephesus

Spring in the air at the Aegean region, Turkey

I don’t have the chance to go back to the Aegean as often as I like and every opportunity is very welcome. Once a year, I host and organise a Culinary & Cultural tour to Turkey, aiming to show my homeland from a local’s perspective – I greatly look forward to these trips and enjoy every minute of sharing this special land with folks. It has been delightful to be back to the breathtaking Aegean region again this April. Spring has been in full bloom; artichoke fields everywhere; the silver, beautiful olive trees welcomes you along the way; fig trees surprise you at the Ephesus – such a beautiful, bountiful region. During our tour, we always enjoy the local cuisine and learn how to cook delicious Turkish food together. This time, we again stopped by the lovely Bizimev Hanimeli to cook and enjoy delicious Aegean flavors with Hatice Hanim.

Hatice Hanim and family, at Bizimev Hanimeli

I have met Hatice Hanim a few years ago; always with a smile at her face, she has been sharing her love of Turkish cuisine and feeding a remarkable crowd everyday at their Bizimev Hanimeli Restaurant, as well as teaching the local cuisine to enthusiasts like us. It is a real family affair; her husband, son, daughter, daughter-in-law all involved running this wonderful business. I love the fact that they grow all their fresh produce, herbs, vegetables and fruits in their beautiful garden and make their own olive oil. It is very remarkable that they grew their business all by themselves with a lot of hard work and maintained the same friendly service and the offer of high quality, consistent, delicious food. When I asked Hatice Hanim what kept her going in tough times, she smiled and said; “If you respect your land, the nature, treat your helpers, family well and keep your spirits up, you find a way at the end. Hard work with a kind heart opens the doors for you; always believe in yourself.” How true; her words sealed in my mind.

Cooking together at Hanimeli, near Sirince, Turkey

We prepared a delicous 4 course meal with Hatice Hanim, in just over 1 hour – look forward to sharing all these recipes in the coming weeks- .Using their fresh produce from the garden and the olive oil, we made this wonderful Zeytinyagli Patlican; Eggplants, onions, garlic and tomatoes cooked in olive oil; simple, seasonal ingredients produced such a delicious, memorable taste. We like to eat Zeytinyaglis, Vegetables Cooked in Olive Oil in room temperature. It is also delicious when served cold. I hope you enjoy it and can have a go sometime.

Zeytinyagli Patlican; Eggplants cooked in olive oil with vegetables

Zeytinyagli Patlican; Eggplants, Onions, Garlic, Peppers and Tomatoes Cooked in Olive Oil

Serves 4

3-4 small Holland (dark purple) eggplants/aubergines

2 medium onions, halved and chopped in thin slices

1 green pointy pepper, coarsely chopped

1 red pointy pepper, coarsely chopped

3-4 medium tomatoes, halved and sliced

5-6 garlic cloves, quartered

3 medium tomatoes, skinned and chopped finely or 14oz/400 gr Italian chopped tomatoes

45ml/3 tablespoon olive oil

Handful of flat leaf parsley

Salt and ground black pepper to taste

Drizzle of extra virgin olive oil to serve – optional

Using a vegetable peeler, peel the eggplants in zebra stripes. Cut each eggplant in half length wise and then about 1/2 inch thick slices. Lay them on a wide flat tray and generously season with salt. This will help the moisture to come out of the eggplants. Leave for about 15 minutes. Drain the water that came out of the eggplants and squeeze them with a paper towel to extract the excess water.

Layer the sliced onions, garlic, pepper and eggplants one at a time.

Pour the olive oil in a heavy pan and spread the half of the sliced onions and garlic. Then spread half of the sliced peppers and a layer of sliced eggplants over them.

Repeat the layering with the remaining vegetables

Repeat the same layering procedure for the 2^nd half of onions, garlic, peppers and eggplants, and pour over the diced tomatoes. If you have any remaining eggplant slices left, layer them over the top.

Add the sliced tomatoes and a handful of parsley over the top.

Spread the sliced tomatoes over the very top and place a handful of flat leaf parsley. Season with salt and ground pepper and cover the pan. Start cooking at a medium heat for the first 5-8 minutes, then turn to heat to low and cook for a further 3o minutes, until all the vegetables are cooked.

Delighted with the outcome :)!

The vegetables here has been cooked in their own juices over low heat, and each of them just melt in your mouth! The cooked eggplants, garlic onions so scrumptious, packed with flavor. Seasonal produce cooked this way are not only healthy, but also very easy and delicious too.

Zeytinyagli Patlican; eggplants cooked in olive oil with vegetables

I hope you enjoy this delicious eggplant dish, as you see, delicious food can also be healthy and easy. A few good seasonal produce, some olive oil and fresh herbs can produce wonders. You can drizzle a little extra virgin olive oil over the dish before serving and decorate with sliced peppers if you like. Traditionally, we like to eat Zeytinyaglis, Vegetables Cooked in Olive Oil, in room temperature or cold.

It is very rewarding to cook together and share a delicious bite with others. We have a fabulous healthy eating event with my Turkish cookery demonstration on May18th; if you are in the area and would like to join us, please contact me, I would be delighted to have your company.

Afiyet Olsun, – May you be happy and healthy with the food you eat;

Ozlem

Fascinating Didyma and Its Exquisite Columns

Temple of Apollo, Didyma (Didim), Turkey

We made it to the fascinating Didyma, at the Aegean region, Turkey, at a rainy, windy April day and the temple looked even more stunning and dramatic. The huge white-marble temple is simply amazing and so worth seeing. The gigantic Temple of Apollo at Didyma (Didim in Turkish) was among the most famous oracles in the ancient world, equal in importance to the oracular temple at Delphi in Greece. There has been a temple here since very early times, but the older structure was destroyed by Cyrus of Persia in 494 BC. Construction began on the present stupendous structure soon after.

Head of Medusa, Didyma, Turkey

Head of Medusa at Didyma – we have been comparing it with the Medusa at the Basilica Cistern, Istanbul.

Beautiful base column details at Didyma

But most of all it was the delicate, exquisite columns of Didyma, that fascinated me.

Originally, 122 enormous Ionic columns surrounded the temple; today only three remain intact. Dating from the 2nd century BC, the columns are 60 feet tall (the height of a six-story building) and have a diameter of 6 feet at the base. Even the stumps of columns that fell are impressive in size and display beautiful carvings at their base, like designs of Daphne leaves.

It’s all in the details – beautiful carvings at the marbel columns of Didyma.

Make sure to have enough time to walk all the way around the temple to get the full effect. Didyma is well worth visiting, hope you can make it here sometime.

Happy Travels,

Ozlem