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Prep time
10 hours
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Cook time
30 hours
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Serves
6
Author Notes
The queen of vegetables.. due to its flavour and versatility it is the vegetable prized above all others in Turkish cuisine. What other vegetable when raw is bitter and inedible but when cooked, roasted or fried turns into a magical rich flavourful delight. Particularly in the summer months its privileged status is unrivalled, both in regional cooking and in the haute cuisine of the cities all around Turkey. Aubergines are used in nearly two hundred different recipes; stews,dolmas sun dried or fresh, roasted in mezes and salads, pickles and even in jam!
This dish is one of the most favourite eggplant dish in Turkish Cuisine.. —Gamze Mutfakta (Piper Nigrum)
Ingredients
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6
eggplant
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2-3 tablespoons
vegetable oil
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3
onions(chopped)
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4 pieces
garlic (minced)
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2
red bell peppers
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2
yellow bell peppers
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1 tablespoon
olive oil
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1
tomato (diced)
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1 teaspoon
sugar
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1/4 bunch
parsley
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mint leaves
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4-5 tablespoons
evoo
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salt&pepper
Directions
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Wash eggplants. Peel them lengthwise, leaving stripes. Leave the stems on. Cut side up , pierce them with a fork and season. You should have enough space to stuff them.
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Pan fry the eggplants with olive oil. Set them aside. In the same pan add more olive oil, onions and salt and sauté until the onions are transparent. Add minced garlic, diced tomato, tomato paste, sliced peppers ,sugar, black pepper and mix well.
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Put a lid on and cook for 10 minutes on low heat. Add chopped parsley.
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Stuff the eggplants carefully with the mixture. Add 1 - 1/2 glass of water and cook for 30-45 minutes on low heat until the eggplants are soft.
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Place the eggplants on a serving dish. Add fresh mint leaves. Drizzle a generous amount of evoo on top and serve warm.
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