Upstairs on the second level of the Spice Bazaar you'll find Paneli's. As restaurants go in Istanbul, it's an institution and well worth a visit. From the window tables you'll get a great view of the bustling Golden Horn waterway. It's here that we had this light-textured aubergine pie.

Ingredients

• 2 aubergine
• juice one lemon
• 200 grams feta
• 1 cup grated cheddar cheese
• 5 eggs
• 1 cup whole milk
• salt and pepper to season

Method

1. Cook the aubergine under a high heat until the skins have blackened and begin to blister. Turn regularly. The flesh should feel soft. Cool.
2. Rub the charred skins off under running cold water. Squeeze out as much juice as you can and then place in a bowl and wash well with the lemon juice.
3. In a food processor put the aubergine, feta, grated cheese, eggs and milk and process until smooth. Season well with salt and pepper.
4. Line a 8 x 13cm flan tins with the pie pastry (see my pastry recipe on the website). Pour in the aubergine filling.
5. Bake at 190°C for 35 minutes until well risen, golden and firm to the touch. Serve quickly after cooking.