Aubergine, courgette and halloumi bake (Hellimli sebzeli kebap) from Sebze: Vegetarian Recipes from My Turkish Kitchen (page 196) by Özlem Warren

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Strained yoghurt dip with garlic and herbs (Haydari); Pilaf with chickpeas (Nohutlu pilav)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for a vegan variation.

  • jenburkholder on September 11, 2024

    Very good. A few steps, but easy, and the end result was lovely and summery while still hearty. Used a bit less halloumi and a bit more tomato.

  • Nancy402 on April 28, 2024

    This was delicious. I did use a red pepper due to an aversion to green peppers. Also used 1/2 the cheese as I served this as a side dish. Went very well with the lamb and bulgar meatballs from Melissa Clark’s “Dinner”.

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