Walkabout Gourmet Adventures


Guided Walking Holidays
philosophy of walkabout gourmet

Motter Havva Aubergines


Turkish Recipe

Together with Motter Havva, we prepared recipes with fruits, vegetables and spices farmed in the home garden.



  • 6 long thin eggplants (around 1200g in total)
  • 3 big tomatoes (up to 600g) peeled and diced
  • 1 big onion sliced into semi-circles
  • 3 tablespoons olive oil
  • 1 green pepper finely diced
  • 2 sugar cubes
  • 1 handful parsley


  • Preheat the oven to 200°C and peel eggplants in stripes to create a "zebra" effect and leave them to soak in salty water for 20 minutes to get rid of the bitter taste.
  • Remove from the water, rinse and make sure they are well dried.
  • Pierce eggplants several times with a fork and place on a baking tray.
  • Then brush eggplants with 2 tablespoons olive oil and bake for 30 minutes.
  • While eggplants are in the oven, prepare the stuffing.
  • Fry onion with 1 tablespoon olive oil, turn onions until golden in colour and add the green pepper, sugar cubes, tomatoes, garlic and salt.
  • Cook for 10 minutes.
  • Before turning off the heat, add finely sliced parsley and stir well.
  • Remove eggplants from oven and place into an ovenproof dish.
  • With a fork ease apart the white part of each eggplant and stuff with onion/tomato mixture.
  • Pour any water remaining from stuffing over the stuffed eggplants and put the dish into a preheated oven and cook for 40 minutes. Delicious!

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