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A pot of seared eggplants simmered in a vibrant red tomato and pepper sauce.

Better Than Meat! Saucy Eggplant Dizme (Soslu Patlıcan)

A hearty Turkish vegetarian main course featuring seared eggplant slow-simmered in a savory onion, pepper, and garlic tomato sauce.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 people
Course: Main Course
Cuisine: Turkish
Calories: 278
Ingredients Equipment Method Video Notes

Ingredients
  

  • 2.5 lbs Large Eggplants (approx. 3 large ones)
  • 1 medium Onion (finely diced)
  • 4 cloves Garlic (minced)
  • 2 medium Tomatoes (diced)
  • 2 Green Peppers
  • 2-3 tbsp Tomato and Pepper Paste (Mixed)
  • ⅓ cup Vegetable Oil (for searing and sautéing)
  • 1.5 cups Hot Water
  • 1 tsp Red Pepper Flakes
  • Salt (to taste)

Equipment

  • Wide Skillet or Shallow Pot: To allow the eggplants to sit side-by-side.
  • Sharp Chef's Knife: For precise "dizme" style slicing.
  • Tongs: To carefully turn the eggplants during the searing process.

Method
 

  1. Cut large eggplants into thirds, then slice the bottom into 4 sections without detaching.
    Slicing eggplants into sections for a Turkish dizme dish.
  2. Sear the eggplants in a skillet with oil until the outsides are golden and softened.
    Searing whole eggplant pieces in a skillet with vegetable oil.
  3. Remove eggplants and sauté diced onions and peppers in the same pan.
    Sautéing onions and green peppers for a Turkish sauce base.
  4. Add minced garlic and sauté briefly, followed by the tomato and pepper pastes.
    Adding Turkish pepper paste and tomato paste to sautéed onions.
  5. Stir in the diced tomatoes and cook until they begin to soften and release juice.
    Mixing fresh diced tomatoes into a savory sauce base.
  6. Return the eggplants to the pot, add hot water, red pepper flakes, and salt.
    Pouring hot water over eggplants in a savory tomato sauce.
  7. Cover and simmer on low heat until the eggplants are tender and the sauce has thickened.
    Slow-simmering a Turkish eggplant stew on a low stovetop.

Video

Notes

For the best flavor, salt your eggplants and let them sit for 15 minutes before searing; then pat them bone dry. This removes any bitterness and ensures they get a perfect golden crust in the oil! Serve warm at 60-70°C (140-158°F).