Cooks this dish for paying guests · Verified chef · Answers buyers directly
2 h 30 min total50 min hands-onServes 4Easy
202 more verified cooks and this recipe costs $14.99
TOP RATED → LEGENDServed at room temperature in a lot of olive oil, which is not a mistake in the recipe.
Yours for good once bought. Updates from the chef included.
The sauce, the cure, the dough, the dressing — a restaurant makes these itself, and so will you. Every one below is a full sub-recipe: its own ingredient list, its own method, its own yield and shelf life. Nothing says «use shop-bought».
A few ingredients to show you what the dish is built on. Every one on the full list carries a gross and a net weight per portion, and a note on what you can swap it for where you live.
Long aubergines000 g
Onions000 g
Tomatoes000 g
Garlic000 g
Parsley000 gMost of what goes wrong is decided at the counter, before you cook anything. These are filmed by the chef: what to buy, how to tell it is good, and how to set your own kitchen up for it.
Which aubergines, and why long and thin
Striped peeling and salting
Braising in oil rather than water
Written the way a restaurant writes a technical card: one operation per step, each with its own time and temperature. 14 of the 17 carry a photo of what it should look like at that moment, and 4 carry a short clip for the parts a still cannot show.
Hardest step: frying the shells without splitting them — step 10 of 17.
Read the whole method before you start, then weigh everything out. Every timing below assumes the next ingredient is already within reach.
Free preview3 things Sevim Aksoy watches for every service. You can read what they are right now — the answer to each one comes with the recipe.
Frying whole before splitting
Cooking the onions twice as long as feels needed
Always serving it the next day
The striped peeling that keeps the shell intact, and the oil quantity that this dish genuinely requires.
Written by Sevim Aksoy. Visible only to people who bought this recipe.
Read it — $6.99Only people who bought the recipe and showed the dish they made can leave a note. Nobody is paid for it.
298 people cooked it, 95% got it right, and that is the entire reason it costs $6.99 rather than nothing. In 202 more cooks the price becomes $14.99. Your copy never does.
One payment · Yours for good · No subscription
