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.. —Piper Nigrum (GamzE)
Prep time: 10 hrs
Cook time: 30 hrs
tablespoons vegetable oil
pieces garlic (minced)
red bell peppers
yellow bell peppers
tablespoon olive oil
- Wash the eggplants. Peel them lengthwise, leaving strips. Leave the stems but cut the skin but not all the way thru . You should have enough space to stuff them
- Pierce them with a fork to let the heat in.
- In the same pan add 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.
- Put a lid on and cook for 10 minutes on low heat. Add chopped parsley.
- Stuff the eggplants carefully. Add 1 - 1/2 glass of water and cook for 30-45 minutes on low heat until the eggplants are soft.
- Place the eggplants on a serving dish. Add fresh mint leaves. Drizzle a generous amount of evoo on top and serve warm.