For Hünkar Beğendi, the name already sets expectations. It means “the sultan liked it,” and refers to a much-loved Turkish comfort food that pairs a rich meat stew with a silky, smoky eggplant purée. The dish comes from the Ottoman palace kitchens, where eggplant was used with confidence and care, and where simple ingredients were turned into something elegant and deeply satisfying. Even today, it remains one of the most recognizable examples of classic Ottoman cuisine. In my

Every Turkish home has its own version of Şakşuka. I love how humble it is. A few fresh vegetables, some patience with the frying, and suddenly you have something that feels abundant and generous. Whether it’s served as a meze or with bread for lunch, it’s one of those timeless recipes that never loses its charm. Ingredients For the vegetables 2 medium eggplants 2 zucchinis 2 medium potatoes Sunflower oil, for frying Salt For the tomato sauce 400 g ripe tomatoes (peeled and c

This roasted aubergine salad has become one of my little comforts at home. The aubergine turns silky in the oven, the garlic-lemon dressing brings it to life, and the goat cheese melts in just enough to make it creamy. I usually think of it as a side dish, but honestly, when I’m working from home, I often make a bowl of this and call it lunch. It’s simple, warm, and always hits the spot. Ingredients For the aubergine 2 medium aubergines, cut into cubes (skin on or zebra-peele

Pasta simmering in tomato sauce is one of those things that instantly makes a kitchen feel calm and familiar. This eggplant and garlic pasta is a dish I often make on evenings when I want something comforting and filling, but also easy to pull together in one pan, without ending up with a sink full of dishes. The flavors are simple and rooted in the Mediterranean cooking I grew up with. Soft, almost creamy eggplant, tomatoes that cook down into a rich sauce, and plenty of gar

There are very few vegetable dishes that surprise me anymore—but this one completely changed the game. I’ll be honest: I’m not really a...

Baba ganoush is one of those mezze dishes I keep coming back to. Smoky eggplant, tahini, lemon, and olive oil, nothing complicated, just a few good ingredients handled properly. It’s the kind of dip that quietly anchors a table, whether it’s part of a bigger meze spread or just something to scoop up with warm bread while dinner comes together. I usually make it when I have eggplants that need using or when I want something simple but satisfying on the table. It works just as

Karnıyarık is one of those classic Turkish home-cooking dishes that always feels like a proper meal. Soft eggplants, a simple minced meat filling, and a light tomato sauce that keeps everything juicy in the oven. It’s familiar, comforting, and very doable at home, even if you don’t make Turkish food often. The eggplants are peeled in stripes, softened, then filled generously. The filling is straightforward: onion, garlic, ground meat, and tomato. Nothing complicated, just the