Turkish-Style Stuffed Aubergines

Preparation

1. Wash the aubergines, halve them lengthways and scoop out the flesh with a spoon, leaving a rim. Put the halves in salted water for 30 minutes to draw out the bitterness. Keep the flesh.
2. Season the mince with salt and pepper and set aside. Pat the aubergine halves dry and fry them in plenty of olive oil on both sides until just tender, then leave to cool on kitchen paper.
3. For the sauce, soften the onions in a little olive oil, crumble in the chillies and turn up the heat. Add the garlic and deglaze with the tomatoes, crushing them. Stir in salt, pepper, turmeric, half the mint and the tomato purée and simmer for 15 minutes.
4. Meanwhile, fry the mince fiercely in olive oil. Dice the scooped-out aubergine flesh finely and add it. Reduce the heat, stir in a few spoonfuls of tomato sauce to bind and fold in the parsley at the end.
5. Preheat the oven to 175 °C (conventional, top and bottom heat). Pour the tomato sauce with the remaining mint into a baking dish, set the aubergines in it, fill them with the mince mixture and scatter the feta over the top.
6. Bake in the oven for about 30 minutes and serve hot.

Drink with it

• Red wine · excellent match

  Öküzgözü, Kalecik Karası or fruity Grenache, lightly chilled

  Juicy red fruit and soft tannins support the minced beef and tomato sauce, and the acidity holds up against the oil and feta.

  Which wine pairs with food? A simple approach to choosing ↗

• Rosé · excellent match

  Dry rosé from the south of France or Turkey, well chilled

  Red fruit and acidity mirror the tomato sauce, and the fresh character suits the mint and feta.

• White wine · good match

  Dry white wine with herbal spice, such as Vermentino

  Fresh acidity keeps the aubergine oil and cheese light and picks up the mint.

• Pale lager · good match

  Pale lager, ice cold

  Carbonation and slight bitterness cut through the olive oil and refresh after the salty feta.

  Pils or Helles: What's the Difference? ↗