Better Than Meat! Saucy Eggplant Dizme (Soslu Patlıcan)
278kcal
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
- Cut large eggplants into thirds, then slice the bottom into 4 sections without detaching.
- Sear the eggplants in a skillet with oil until the outsides are golden and softened.
- Remove eggplants and sauté diced onions and peppers in the same pan.
- Add minced garlic and sauté briefly, followed by the tomato and pepper pastes.
- Stir in the diced tomatoes and cook until they begin to soften and release juice.
- Return the eggplants to the pot, add hot water, red pepper flakes, and salt.
- Cover and simmer on low heat until the eggplants are tender and the sauce has thickened.
Nutrition
Serving1servingCalories278kcalCarbohydrates27gProtein5gFat19gSaturated Fat3gPolyunsaturated Fat11gMonounsaturated Fat4gTrans Fat0.1gSodium88mgPotassium1042mgFiber11gSugar15gVitamin A1069IUVitamin C67mgCalcium57mgIron1mg
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).