Description
A classic Turkish olive oil dish made with eggplants stuffed with a savory tomato, onion, and pepper filling, then baked until melt-in-your-mouth tender.
Ingredients
- 4 medium eggplants
- 2 tablespoons olive oil
- 4 tablespoons olive oil
- 1 large onion, chopped or thinly sliced
- 1/4 cup green peppers, diced
- 3 large tomatoes, peeled and diced
- 3 cloves garlic, chopped
- 1/2 teaspoon sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh mint, chopped
- 2 tablespoons parsley, chopped
- 1 cup water
- 2 tablespoons tomato paste
Instructions
- Preheat the oven to 200°C (400°F).
- Peel the eggplants in stripes (like a zebra) leaving the stems on, prick with a fork, brush with olive oil, and bake for about 30 minutes until tender.
- Heat olive oil in a pan and sauté the onion until translucent.
- Add green peppers and cook for a few minutes.
- Stir in tomatoes, garlic, sugar, salt, and black pepper. Cook for another 5 minutes.
- Remove from heat and stir in chopped mint and parsley.
- Cut a slit lengthwise in each roasted eggplant without slicing through and gently open them to form a boat shape.
- Fill each eggplant with the tomato mixture and place in a baking dish.
- Mix water and tomato paste until smooth and pour over the eggplants.
- Bake for 30–35 minutes until the sauce is bubbling and eggplants are fully tender.
- Let cool slightly and optionally drizzle with extra virgin olive oil before serving.
Notes
- This traditional Turkish dish is often served at room temperature.
- Use ripe tomatoes for the best flavor.
- Pairs well with rice, bread, or yogurt.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Category: Main Dish
- Method: Bake
- Cuisine: Turkish