Alive in only a few regions, jam seems like an unusual use for aubergines but is exceptionally good and quite the Turkish breakfast party showstopper. This sweet and tart preserve has hints of cinnamon and cloves and a bold pekmez (molasses) undertone.
Slowly braised or simmered Aubergines with tomatoes, peppers, and onions. Its silky rich flavour comes from nothing but garlic, olive oil and it's own tender juices. Super easy, dump and run vegetarian stew.
Small tender pieces of meat slow-cooked with onions and peppers served with chargrilled aubergine puree blended into thick garlic-infused Turkish yoghurt. This dish is perfect for the slow cooker on high with option of dry browning meat first, or low slow hob but is even better cooked in a clay pot on a low low fire if possible.
A classic Ottoman Zeytinyağlı 'vegetable & olive oil' dish'. Aromatic vegetable stew filled aubergines traditionally served at room temperature but just as delightful warm. Serve with thick cooling strained yoghurt and pilaf as a main or as part of a meze spread.