Turkish Eggplant Aubergine Lentil Stew Food

EGGPLANT POTATO TOMATO STEW RECIPE BY TASTY

Steps:

• Preheat the oven to 400ºF (200ºC).
• With a sharp knife, score a ring around each potato, just deep enough to break the skin. Place the potatoes in a medium pot of cold water. Bring to a boil and cook for about 8 minutes, until about halfway cooked.
• Drain the potatoes, and rinse with cold water. Peel off the skin.
• Cut the potatoes into ½-inch (1 cm) pieces and set aside.
• Divide the eggplant and bell peppers between 2 baking sheets and spread in an even layer. Drizzle with 4 tablespoons of olive oil, and season with salt and pepper to taste. Toss with your hands to coat.
• Bake for 25 minutes, flipping halfway through.
• Heat the remaining tablespoon of olive oil in a large pot over medium heat. Once the oil begins to shimmer, add the onion and cook for 3-4 minutes, until semi-translucent.
• Add the tomato paste and stir until well distributed, then add the garlic, paprika, 1 teaspoon salt, and ¾ teaspoon pepper, and cook for another 2-3 minutes, until fragrant.
• Add the potatoes, chickpeas, and tomatoes, and stir to incorporate.
• Stir in the vegetable broth and cover. Reduce the heat to low and cook for 20 minutes, until the potatoes are tender.
• Add the roasted eggplant and bell pepper, and stir to combine. Cook for another 5-10 minutes, until the tomatoes have mostly broken down.
• Ladle into bowls, garnish with parsley, and serve. Or, transfer the stew to resealable containers and store in the fridge for up to 5 days or freezer for up to 3 months.
• Enjoy!

LENTIL AND ORZO STEW WITH ROASTED EGGPLANT

Steps:

• Heat the oven to 425 degrees. In a large bowl, toss the eggplant with 1/4 cup olive oil and crushed coriander seeds until coated; season with salt and pepper. Arrange in an even layer on a large rimmed baking sheet and roast until eggplant is tender and golden brown, 25 to 30 minutes, giving the baking sheet a shake halfway through roasting to toss the eggplant pieces for even cooking.
• In a large skillet, heat the remaining 2 tablespoons oil over medium. Add the carrot, onion and celery. Season with salt and pepper. Cook, stirring frequently, until vegetables are softened, about 3 minutes.
• Stir in the garlic and tomato paste and cook, stirring occasionally, until tomato paste begins to darken on the bottom of the pan, about 5 minutes.
• Stir in the lentils until coated. Pour in stock or water and bring to a boil over high heat. Lower to medium and simmer until lentils are tender, 20 to 30 minutes, depending on the type and age of lentils you use.
• Stir in the orzo and cook until softened, 8 to 10 minutes. Remove from heat and stir in the lemon zest and juice.
• Season to taste with salt and pepper. Top with the roasted eggplant pieces and large shavings of ricotta salata, and serve with lemon wedges for squeezing.

MOROCCAN CHICKPEA AND EGGPLANT (AUBERGINE) STEW

Steps:

• Cut off the ends of the eggplant, than chop into ¾" cubes. I salted an eggplant once just for fun, but with fresh eggplant just don't find it necessary!
• Chop the onion roughly.
• Mince the garlic.
• Coat a large deep-sided frypan with olive oil. and heat over a medium heat.
• Add the minced garlic, onion, chili powder, cumin and cinnamon. Stir well to coat evenly. Cook until the onions have softened (approx. 4-5 minutes).
• Add the eggplant, tomatoes and chickpeas, along with the stock. Simmer over medium-low heat, covered, for fifteen-twenty minutes (until the eggplant is tender).
• Uncover and stir. If the stew looks very soupy, let the liquid bubble away for a few more minutes.
• Salt and pepper to taste.
• Serve over rice / pasta / cous cous / even toast would be yummy.
• The qty of spice listed make it moderately hot - good for a taste explosion for someone not used to spices. I normally double them as I like things really spicy!

TURKISH LENTIL AND EGGPLANT STEW

Steps:

• Boil the lentils in 2 cups of water and salt, until partially cooked. Drain and set aside.
• Heat the 1/4 cup olive oil and add in the onion and the garlic and saute for about 5 minutes until soft and translucent.
• Add in the tomatoes, mint, thyme, red pepper flakes and salt and cook for about 15 minutes, until the tomatoes are soft and the sauce has begun simmering and thickens slightly.
• Slice the eggplant and place in a colander and sprinkle with the salt and allow it to rest for about 30 minutes. This can be done at the beginning if you wish.
• Blot with paper towels to remove any excess moisture.
• To assemble, place some of the tomato sauce at the bottom of a heavy bottomed pot (with a tight fitting lid). Add in a layer of the eggplants, drizzle with a little olive oil and add in the lentils. Follow this order ending with the tomato sauce until all the ingredients are used up.
• Top with the pomegranate molasses, drizzle with the remaining olive oil. Cover the pot tightly and cook over low heat for an hour and half.
• Let the stew rest for another 30 minutes or a couple of hours before serving.
• To serve mix in the chopped parsley or mint, garnish with the almonds and serve with crusty bread.

TURKISH EGGPLANT (AUBERGINE) LENTIL STEW

Steps:

• Peel eggplant in strips, then cut lengthwise into strips.
• Cut each strip into 3 pieces, salt heavily with kosher salt and let it sit in a colander for 1 hour.
• Meanwhile, cover lentils with 2 inches of water and bring to a boil.
• Lower to simmer and cook 15 minutes, drain.
• In a bowl add 1 tbsp olive oil and onion, garlic, peppers, tomatoes, mint, tomato paste, and red pepper.
• Rinse the eggplant and dry.
• In a dutch oven layer half of the onion mixture.
• Top with a layer of eggplant, and a layer of lentils.
• Repeat.
• Pour remaining olive oil around sides and over the top.
• Drizzle with the pomegranate molasses.
• Bring to a boil, lower heat to simmer and cook 1 1/2 hours.

TURKISH EGGPLANT (AUBERGINE) PILAF (PATLICANLI PILAV)

Steps:

• Cut eggplants into large cubes with skin on. Place in a colander and sprinkle liberally with salt. Leave for 30 minutes.
• Rince and dry eggplant with paper towels.
• Half onion lengthwise and slice.
• Heat 1/4 cup olive oil in a heavy pan and fry eggplant cubes until lightly browned. Remove and set aside.
• Add the remaining oil and gently fry the onion until transparent. Add tomatoes, seasoning, herbs and fried eggplant. Bring to a boil.
• Wash rice until the water runs clear. Drain and place on top of the eggplant mixture. Add chicken stock.
• Bring to a boil without stirring. Reduce heat, cover pan and leave to simmer gently for 30 minutes.
• Turn off heat, place a few paper towels over the rim of the pan and replace the lid (This is important don't ignore this part or your pilav won't be as fluffy!).
• Stir gently and turn into a heated serving dish.
• Serve with yogurt and then enjoy the delicious taste.

TURKISH EGGPLANT (AUBERGINE) CASSEROLE

Steps:

• Wash and peel eggplants, leaving some skin on, and cut into 1 cm cubes.
• Heat oil in a cooking pan.
• Add eggplant, onion, pepper and garlic and saute for 10 minutes.
• Add tomatoes and simmer for about 15 minutes.
• Add thyme and season with salt and pepper.
• Simmer for a further 5 minutes.
• Serve over Turkish Pilav.