When we were visiting my dad recently, he made us a casserole that was inspired by his many visits to Turkey.
My recipe is loosely inspired by his. I didn't have all the ingredients that my dad used, so I had to improvise. I couldn't find sumac, but methi has a similar bite to it. And I couldn't find pepper paste, so I used tomato puree as the base for the sauce.
I don't claim any degree of authenticity, but this was still nice!
Turkish-Inspired Casserole Recipe
1 medium aubergine
1 large courgette
1 red pepper
1 green pepper
1 medium onion
6 small mushrooms
3 medium tomatoes
2tbsp tomato puree
1tsp methi powder
2 handfuls of spinach
- Chop the courgettes, aubergine and peppers into small pieces (about ½ inch square). Slice the leeks and onion. Cut mushrooms in half. Cut tomatoes into eighths.
- Fry the aubergine for five minutes over a medium heat.
- Add the courgette, peppers, onion, and leeks. Fry until softened.
- Add tomato puree, tomatoes, mushrooms, and seasonings.
- Add to a lidded casserole dish, and bake for 15 minutes at 200°C.
- Stir in the spinach and bake for a further 15 minutes.
- We ate ours with jacket potatoes, but you could also serve it with rice or bulgar wheat.