TURKISH-STYLE BRAISED EGGPLANT
Provided by John Willoughby
Categories dinner, weekday, side dish
Time 1h
Yield 4 to 6 side-dish servings
Number Of Ingredients 15
Steps:
- Trim ends off the eggplant. With a vegetable peeler, cut off alternating strips of skin. Cut eggplant into 1-inch cubes, place in a colander over a large bowl and toss with salt. Let sit for 30 minutes to 3 hours, rinse well and squeeze to remove as much liquid as possible; do not break cubes up.
- In a large skillet or saucepan, heat 1/4 cup olive oil over medium-high heat until hot but not smoking. Add the eggplant cubes and move them around occasionally, until they are rather tender and somewhat browned, about 7 minutes. Remove from the pan with tongs, leaving as much oil as possible in the pan. Set aside.
- Add remaining oil to the pan with the onions and pine nuts and stir occasionally, until the onions are transparent and some pine nuts are lightly browned, 7 or 8 minutes.
- Return eggplant to the pan with the tomato, raisins, sugar, cinnamon, cumin and pepper. Mix well, then turn heat to low. Cover the pan and cook until the eggplant is very tender but still in distinct pieces, about 30 minutes. Uncover and continue cooking, stirring once or twice, until the liquid is somewhat thickened, 5 to 10 minutes.
- Remove the pan from heat and let sit uncovered until it is at room temperature, about 45 minutes. Stir in the dill and parsley, adjust the seasonings to taste and serve, accompanied by yogurt and lemon wedges for squeezing.
Nutrition Facts : @context http, Calories 247, UnsaturatedFat 17 grams, Carbohydrate 15 grams, Fat 21 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 396 milligrams, Sugar 9 grams
TURKISH EGGPLANT
Believe it or not, eggplants have genders. Look for male eggplants, which have a shallow scar at their base, rather than female eggplants, which have a deeper indentation like a belly button. Male eggplants have fewer seeds and supposedly taste less bitter.
Yield serves 2
Number Of Ingredients 16
Steps:
- Preheat the oven to 450°F.
- Spray the inside and lid of a cast-iron Dutch oven with olive oil.
- Pour the couscous and 1/2 cup water into the pot and stir to spread in an even layer. Scatter on half the garlic and onion.
- Layer half the eggplant in the pot and top with half of the chickpeas, bell pepper, zucchini, tomatoes, and mushrooms. Sprinkle with salt and pepper and half of the marjoram, parsley, sesame seeds, paprika, and red pepper flakes. Repeat the layers, beginning with the eggplant.
- Cover and bake for 40 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
- Calories: 361
- Protein: 14g
- Carbohydrates: 70g
- Fat: 4g
- Cholesterol: 0
- Sodium: 348mg
- Fiber: 15g
EGGPLANT WITH TOMATOES
Steps:
- Preheat oven to 450 degrees.
- Trim off each end of eggplant. Cut eggplant lengthwise in half. Place each half, cut side down, on flat surface and cut crosswise into half-moon shapes, each about one-third-inch thick. There should be a total of about 34 slices.
- Trim off ends of tomatoes and cut away the cores. Cut tomatoes crosswise into slices, each about one-inch thick. There should be about 32 pieces. Alternate tomato slices with eggplant slices and arrange them compactly in a baking dish.
- Combine garlic, rosemary and oregano and sprinkle over layered eggplant. Sprinkle with salt and pepper and dribble oil over all.
- Place dish in the oven and bake 30 minutes. Baste the layered eggplant with any juices that have accumulated around it. Sprinkle with parsley and serve.
Nutrition Facts : @context http, Calories 225, UnsaturatedFat 17 grams, Carbohydrate 11 grams, Fat 21 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 582 milligrams, Sugar 6 grams
VEGAN TURKISH BAKED EGGPLANT
This vegan Turkish dish is simple to prepare, but it does take a little time to cook. It is served at room temperature so do allow time for it to cool properly.
Provided by PJ's kitchen
Categories World Cuisine Recipes Middle Eastern Turkish
Time 1h30m
Yield 4
Number Of Ingredients 13
Steps:
- Place eggplants in a colander. Sprinkle with salt and leave to drain for 30 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking pan.
- Heat 1 tablespoon olive oil in a skillet. Add onion, red bell pepper, and garlic; cook until onion is soft, about 10 minutes. Stir in sun-dried tomatoes, tomato paste, vinegar, sugar, and pepper. Remove from heat.
- Pat the eggplant slices dry with paper towels and arrange in the prepared baking pan. Drop a teaspoonful of the tomato mixture onto each eggplant slice. Drizzle remaining olive oil over and around slices. Cover with aluminum foil.
- Bake in the preheated oven until eggplant slices are tender, 40 to 50 minutes. Garnish with pine nuts and cilantro leaves. Serve at room temperature.
Nutrition Facts : Calories 256.5 calories, Carbohydrate 21.5 g, Fat 18.7 g, Fiber 8.4 g, Protein 4.6 g, SaturatedFat 2.7 g, Sodium 147.4 mg, Sugar 8.4 g
TURKISH EGGPLANT PIE
Entered for ZWT. From Vegetarian Times "Readers' Top-Rated Recipes", 2012. Don't add extra salt or garlic until you have tasted the dish. use 12 olives, whatever mixture of black:green you desire.
Provided by KateL
Categories Savory Pies
Time 2h18m
Yield 1 10-inch pie, 8 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 375 degrees F (190C). Coat 10-inch fluted-edge tart pan with cooking spray.
- Roast eggplants on baking sheet 50 minutes, or until tender. Cool. Scoop flesh into food processor; puree until smooth.
- Heat oil in skillet over medium heat. Add onion, bell pepper, mint, anise, cumin, paprika, and red pepper flakes; saute 8 minutes.
- add chopped tomatoes and tomato paste; simmer 10 minutes.
- Stir in eggplant and garlic; cook 10 minutes.
- Press 1 phyllo sheet into prepared tart pan. Spray with cooking spray, and sprinkle wiht 1 1/2 teaspoons breadcrumbs. Repeat layering with remaining phyllo and breadcrumbs. Roll over edges, and coat with cooking spray.
- Spoon eggplant mixture into crust. Arrange tomato slices and olives over top, and sprinkle with breadcrumbs (if using).
- Bake 1 hour,or until phyllo is golden. Cool 10 minutes before serving.
Nutrition Facts : Calories 192.8, Fat 6.6, SaturatedFat 1.1, Sodium 236.4, Carbohydrate 31.1, Fiber 7, Sugar 6.9, Protein 5.2
TURKISH EGGPLANT AND POTATO KIZARTMA WITH TOMATO ISKENDER SAUCE
In 2006 we had a Zaar lunch at Efes One Turkish Restaurant at Albion in Brisbane. Their Turkish banquet was fabulous and this is one of the entrees we had. I wrote down the name of it on a table napkin, then googled recipes when I got home and experimented until I was able to replicate it. There are quite a few steps, but it's really quite simple and well worth the effort. Essentially these are fried potato and eggplant stacks, interspersed with a thick tomato sauce and then drizzled with garlic flavoured yoghurt and garnished with chopped parsley. The taste just 'zings' in your mouth! Don't overdo the chilli - it's only supposed to have a little background heat. Just a final note, the skin of larger eggplants may go tough when you fry them, so opt for small to medium if you can.
Provided by Kookaburra
Categories Vegetable
Time 1h
Yield 4 entrees
Number Of Ingredients 13
Steps:
- Garlic Yoghurt:.
- At least an hour before serving, combine yoghurt and garlic in a small bowl. Stir, cover and refrigerate. When you start cooking, remove from refrigerator and allow yoghurt to come back to room temperature.
- Iskender Sauce:.
- Melt butter in a small frying pan over a medium heat.
- Add onion, garlic and chilli and cook until onion is transparent - about 5 minutes.
- Add tomatoes and tomato paste to the pan and cook, stirring, until the mixture comes to a boil.
- Boil for 5 minutes, then reduce heat and simmer gently, stirring occasionally, for about 30 minutes until the sauce is rich and very thick.
- Taste and add salt as required.
- Kizartma:.
- Preheat oven to 100C (you're going to use this to keep the eggplant warm after you've cooked it).
- Heat some of the oil in a large frypan and fry the eggplant slices, in batches if necessary, until brown on both sides, adding more oil as required.
- Line a dinner plate with kitchen paper and transfer eggplant to the plate when cooked.
- Keep eggplant warm in the oven while you cook the potatoes.
- Add some more oil to the same pan, and fry the potato slices until golden brown on each side.
- To assemble:.
- Make 4 stacks, alternating potato, eggplant and a dessertspoon of tomato sauce. Each stack should have 3 slices each of potato and eggplant. Finish each stack with a spoonful of sauce, then drizzle each stack with garlic yoghurt (being careful not to topple it).
- Sprinkle with chopped parsley and serve.
Nutrition Facts : Calories 497, Fat 34.8, SaturatedFat 8.5, Cholesterol 19.9, Sodium 143.2, Carbohydrate 43.8, Fiber 12.4, Sugar 13.6, Protein 8.2
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