A recent trip to the beautiful old city of Istanbul has left me mesmerised and deeply touched. This stunning city has much history to offer and the breathtaking hilltop views of the tranquil blue seas is picture perfect in every conceivable way.
The city is rife with street traders selling everything from rugs to hand painted ceramics and intricately crafted jewellery. Needless to say, the plethora of sumptuous Turkish cuisine offers much choice for both the vegetarian and the meat lover.
Much to my delight, one food item that seems to feature in every other dish is the aubergine (or eggplant). From the local eateries to the most exclusive restaurants, aubergines are found on the menu in its various forms. Stuffed aubergines, fried aubergines, pilaf with aubergine, moussaka – oh the choice was endless!
At this point, dare I digress from my account of this wondrous city to share with you a classic aubergine recipe which I have enjoyed since childhood and still love to this day.