Another quck meze dish that isn't really traditional but draws from 2 famous Turkish dishes and can be on the table in 15 minutes flat. We love kizartma in the BtoB household but we always griddle or bake the aubergines, courgettes and peppers rather than fry them. We are also partial to Çerkez Tavuk, chıcken covered in a walnut and garlic sauce, Cicassian style. This is a merging of the two.
Cut 3 courgettes lengthways into half centimetre slices. Brush with olive oil and season with salt and pepper. Cook on a hot griddle until soft. Arrange on a serving plate.
Peel and slice two cloves of garlic and liquidise in 2 tbls of olive oil. When smooth, add a handful of walnuts and a handful of basil leaves and another of parsley. Grate 100 g of hard sheep's cheese, you can use Parmesan but only use 50g, and add to the mixture and pulse a couple of times. Spread this pesto over the courgettes and serve. This makes a change from the usual yogurt sauce.