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Saturday, November 5, 2011

Turkish Eggplant Stew with Tomatoes - Domatesli Patlican



From the kitchen of One Perfect Bite...Turkish appetizers, called meze, are delicious and can be be served hot or cold. The sheer number of them can overwhelm even the most adventuresome palates, but you would have been proud of me. I suffered for my art, and can happily report I entered and left the competition with my head held high and my reputation intact. You must understand that I eat anything that doesn't bite back, and swallow Imodium the way most folks swallow vitamins. The combination of the two allows me to eat street food and tackle two foot trays of meze with complete abandon. The stew I'm featuring today is usually served as part of a Turkish meze, though now that we are home I spoon it over rice and serve it as a light main course for lunch or dinner. I've found the flavor improves if the dish is allowed to sit for several hours before serving and I guarantee that those of you who enjoy ratatouille will like this dish as well. This is one of those dishes that has crossed borders and assumed the identity of the country in which it found itself. The Turkish version is easier to make than most, but it still retains bold flavor and keeps folks coming back for more. The Silver Fox loves to pile this on a baguette, while I prefer to heat it and serve it over rice. Either way, it is delicious and I know those of you who like strong flavors will enjoy it. Here's the recipe.

Turkish Eggplant Stew with Tomatoes - Domatesli Patlican...from the kitchen of One Perfect Bite inspired by Hayriye's Turkish Food and Recipes

Ingredients:
2 medium eggplants, washed and peeled
3 tablespoons olive oil
1 cup chopped onion
1 teaspoon tomato paste
1 medium green pepper, chopped
1 teaspoon salt
1/2 teaspoon dried basil
1/2 cup tomato juice from diced tomatoes
1 (15-oz.) can petite diced tomatoes
1/4 teaspoon black pepper

Directions:
1) Cut eggplants in cubes and submerge in a bowl of salted water. Let sit for about 20 minutes and then rinse , drain and pat dry.
2) Sauté onions with olive oil in a large pot until softened. Stir in tomato paste and peppers. Saute over medium heat and then stir in eggplants. Add eggplants and cook for 3 to 4 minutes. Drain tomatoes reserving juice in which they were packed. Stir 1/2 cup tomato juice, salt and basil into pot. Spoon drained tomatoes over top of eggplant mixture. Do not stir. Cover pot and simmer until eggplant is tender, about 20 to 25 minutes. Sprinkle black pepper on top and stir. Serve warm or cool, with yogurt or cacik, a thin cucumber and yogurt sauce that can be seen here. Yield: 4 to 6 servings.

This post is being linked to the Healthy Cooking Challenge at Edible Entertainment.








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29 comments:

Dzoli said...

I have to say all turkish recipe I have seen with eggplant are very delicious.ASnd judging the dish by the photo;s so is yours;))

Chiara said...

Mary, this sounds so delicious!I love eggplant in any way...have a great weekend...

DV said...

Absolutely delectable! this is just perfect! :)
TastyVegCooking

Rosemary said...

I'm grateful for us that did suffer for your art and shared with us. Glad to have learned about meze, too. I love eggplant and happen to have a couple. (I was going to experiment with eggplant meatballs, but now . . .)

Pegasuslegend said...

Photo draws me in, everything in this dish is fabulous!

Tanna at The Brick Street Bungalow said...

Yes, those of us who like 'strong' tastes will love this one, I'm guessin'!! Thank you. Blessings ~ Tanna

Cherine said...

I love eggplants and your dish sounds yummy!

Debi@7Gates said...

Always don't know what to do with the eggplant. Thanks for the recipe.

That Girl said...

There was no doubt that you would emerge from the competition unscathed!

Amish Stories said...

Thought id say hello while passing your blog by, and i hope you folks have a very nice weekend. We are maybe a little past fall peek colors for taking pictures of our tree's here in central Pennsylvania, but ill try anyway to go out one last time to snap some images. Richard from the Amish community of Lebanon Pennsylvania.

What's Baking?? said...

Good post, Mary. You write very well. I love the colors in this recipe.

Big Dude said...

Great shot Mary - it looks delicious.

Valerie said...

You have my kind of appetite, Mary! (I have a cupboard of TUMS.) :D

This dish looks amazing, eggplants are the little black dress of vegetables.

StephenC said...

I have a funny relationship with eggplant. Make it a traditional parmesan and I'm happy. I trust you so much that I will give this recipe a serious look.

Sue/the view from great island said...

You are now my go-to reference point for anything to do with Turkish cuisine. You are really good at making these unfamiliar dishes accessible. This one looks delicious.

Ginny said...

You are a brave lady!!! Have you ever had food poisoning?

motherrimmy said...

I'm always looking for eggplant recipes - love the stuff. I like your idea of making this for a light lunch or dinner.

Claudia said...

It's a Turkish caponata! I love this - if the eggplants don't get mushy - and serving it with some yogurt and sliced cucumber really appeals.

Gran said...

I adore eggplant, and this looks like an easy recipe. Sorry you consume so much Immodium, though.

Aldy @ Al Dente Gourmet said...

That looks absolutely scrumptious! I'm a fan of eggplants and your lovely recipe sounds great :) Lovely click, Mary!

HUGS <3

Karen (Back Road Journal) said...

Ah yes, Imodium, the wonderful little pill that no traveller should ever be without. I'm so glad that you are the adventurous type so that we can reap the benefits. Thank you for always sharing your wonderful recipes and stories.

Erica (Irene) said...

My Turkish husband loves this dish...we have eggplant almost every week. In Turkey it is one of their favourite dishes anything with eggplant. Your photo is amazing...thanks for sharing one of your recipes.

Isn't the food in Turkey good.

teresa said...

so delicious and so healthy! i love it.

Mireya @myhealthyeatinghabits said...

Mary,
I haven't been following you too long, but I have to say that you keep me in stitches. I love that you don't mind eating anything because you're always ready with a bottle of Immodium, Ha ha.

Kavi... said...

Hello. First time here. I love your blog. Your design, way of writing, pictures.. everything is just so pleasing to the eyes! :) And this particular recipe really makes me go wow! I'm a teeny tiny new blogger in town. Hosting a Healthy Lunch Challenge at my blog for Nov 2011. If its not too much trouble, could you please link your post to my event? (But you have to specify the event announcement link too)

-
Kavi | Edible Entertainment
Ongoing event: Healthy Lunch Challenge

Monet said...

Ryan wants us to go to Turkey...and I know we will...but in the meantime, I'm going to make this stew. So good! Thank you for sharing another bowl of deliciousness with me. I hope you are having a restful and happy Sunday!

Joanne said...

I love veggie-based stews, especially ones with eggpant and a bit of spice! This sounds great.

Kavi... said...

thank you soo much! :) Really appreciate you taking time out to link your post to my event! :)

Kavi said...

Hi Mary! Thanks so much for linking your entry to my HCC event & making it a huge success! Find your entry in the Roundup Part I , Part II or Part III (to be uploaded tomorrow)

I would love to have your entries in my ongoing events:
Jingle All The Way &
Microwave Easy Cooking
Have a great day!
-
Kavi | Edible Entertainment

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