Silky Eggplant Turkish Dish (Printable format)

Silky eggplant halves filled with tomato, onion, garlic, and herbs, gently baked in olive oil.

# List of ingredients:

→ Vegetables

01 - 4 medium eggplants (approx. 8.8 oz each)
02 - 3 medium onions, thinly sliced
03 - 4 ripe tomatoes, peeled and diced
04 - 4 garlic cloves, minced
05 - 2 green bell peppers, seeded and finely chopped
06 - 1 bunch flat-leaf parsley, chopped

→ Oils & Liquids

07 - 1/2 cup extra virgin olive oil
08 - 1/2 cup water
09 - Juice of 1/2 lemon

→ Seasonings

10 - 1 teaspoon sugar
11 - 1 1/2 teaspoons sea salt, plus additional to taste
12 - 1/2 teaspoon ground black pepper
13 - 1 teaspoon paprika (optional)

# How to make it:

01 - Set oven temperature to 350°F.
02 - Wash eggplants and peel alternating lengthwise stripes. Make a lengthwise slit in each eggplant without cutting through the ends.
03 - Sprinkle eggplants with salt and let rest for 20 minutes. Rinse thoroughly and pat dry.
04 - Heat half the olive oil in a large skillet over medium heat. Cook onions until softened, approximately 8 minutes.
05 - Incorporate garlic and chopped green bell peppers; cook for an additional 3 minutes.
06 - Add diced tomatoes, sugar, 1 1/2 teaspoons salt, black pepper, and paprika if using. Simmer for 10 minutes to thicken. Remove from heat and stir in chopped parsley.
07 - In a clean skillet, heat remaining olive oil. Lightly brown and soften eggplants on all sides, about 8 minutes.
08 - Place eggplants in a baking dish, carefully open slits, and fill generously with the tomato-onion mixture.
09 - Drizzle lemon juice over stuffed eggplants and pour water around them. Cover the dish with foil and bake for 35 minutes.
10 - Remove foil and bake uncovered for an additional 10 to 15 minutes, until eggplants are tender and filling is bubbling.
11 - Allow to cool to room temperature. Serve warm or at room temperature.

# Expert Suggestions:

01 -
  • The eggplant becomes impossibly silky and soaks up all the sweet, tangy flavors of the filling as it bakes.
  • Its one of those rare dishes that tastes even better the next day, making it perfect for preparing ahead when you have guests coming.
  • Despite the fancy name and deep flavors, its made with everyday ingredients and doesnt require any special techniques.
02 -
  • Salting the eggplants is not optional, it draws out moisture and bitterness and helps them hold their shape instead of turning to mush in the oven.
  • Dont skip frying the eggplants before stuffing, that step is what gives them their silky texture and prevents them from tasting raw or spongy.
  • If the filling looks dry while baking, add a splash more water to the dish so the eggplants steam gently and stay moist.
03 -
  • Use a spoon to gently press down on the filling as you stuff the eggplants, you want them packed full but not bursting at the seams.
  • If your eggplants are on the larger side, increase the baking time by 10 minutes and check for tenderness with a knife, they should offer no resistance.
  • Always let the dish rest for at least 30 minutes before serving, the flavors need time to settle and the eggplants need to reabsorb some of the cooking liquid.
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