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  • isabelhoodnutrition


A visit to Istanbul several years ago left me with a faint feeling of disappointment. It was not the beauty of this celebrated historical city which did not live up to expectation but its food. Its reputation had preceded it and I was excited at the thought of trying it out on its home turf. But it did not deliver on flavour or oomph so I set off on my own culinary adventure on my return home. And as I cooked my way through this ancient and traditional cuisine, I made many delectable discoveries, among them this PATLICAN EZMESI which restored my faith in Turkey's gastronomic melting pot.


The key to success in this case is the charred flavour which is best achieved on a BBQ or over naked flames. I start the cooking process under an electric grill and then finish the aubergines off by holding them with tongs over a gas flame on my hob – a bit messy but they only need a few minutes. In the absence of real fire, the electric grill still does the trick sufficiently well while a spell in the oven, however long, does not. Or if you have a well equipped kitchen, a blow torch produces good results.

The garnish of bright red pomegranate seeds is a must, the dried rose petals are optional but very pretty.

Serves 4 as part of a selection of mezzes, 2 as a light lunch with bread

800 g/1 3/4 lb aubergines/eggplants – about 3 medium

1 fat garlic clove, peeled and chopped

75 g/3 oz tahini

45 ml/3 tbsp extra virgin olive oil

15 ml/1 tbsp fresh lemon juice or to taste

Seeds from 1 small pomegranate

Dried rose petals, to garnish (optional)

Fresh coriander/cilantro leaves

Wholemeal pitta bread, to serve (optional)

Fine sea salt and freshly ground black pepper

Preheat the grill to its highest setting. Place the aubergines on a foil-lined baking tray and cook about 4 cm/1 1/2 in from the heat, turning as necessary, until soft and cooked through. Then holding the aubergines with tongs, char the skin over a gas flame or with a blow torch for a minute or two, just until it sizzles. Place on a plate and leave to cool.

Remove the stem and carefully peel off the skin in long strips and discard. If some of the flesh sticks, scrape it off with a knife. Holding each aubergine in your hands, gently squeeze out as much liquid as possible.

Place the aubergines in a food processor, add the garlic, tahini, olive oil, lemon juice and some seasoning and blitz briefly until the aubergines are broken down and everything is well blended but the mixture retains a bit of texture. Check the seasoning.

Spread the purée out on a shallow plate and sprinkle with pomegranate seeds, rose petals and coriander.

Serve immediately with pitta bread.

And what about Patlican Ezmesi's nutritional talents? Garlic is powerfully antibacterial and has been found to be protective in cardiovascular health and high blood pressure as well as the common cold, provide cancer support and regulate blood sugar levels, and its antioxidant properties may help combat dementia. What about pomegranates: packed with antioxidants. Vitamin C and cancer-fighting compounds, helpful in dementia, anti-inflammatory and anti-viral, thought to improve fertility and might even increase hair thickness. Olive oil is also powerfully anti-inflammatory, and coriander helps to remove heavy metals from the body. All of this in just one dish of smoky aubergine dip!

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