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| Sizzling Eggplant Stew (Turkish) |
Introduction
The extraordinarily delectable eggplant, when paired with garlic, tomatoes, and simmered with some spice, absolutely captures your heart in a dish called Sizzling Eggplant Stew (Turkish). I was caught off guard and completely in awe with the taste when I was served a dish that was bubbling and had a nice smoky smell in a little restaurant in Istanbul. It was rather straightforward, unrefined ‘cooked slowly’ food: veggies practically melting through the heavenly sauce, a dish served with char.
Between the American culture, the breakfast renowned in Europe, and the elegant dinners served anywhere around the globe, I was expecting the same rigid traditional dish I was served in Istanbul. This is the exact notion I had when I had the Easy Sizzling Eggplant Stew. I was completely surprised with the rustic and the traditional touch. I believe everyone is curious every now and then on how to prepare an authentic Sizzling Eggplant Stew. Well, I’ve got you covered. Don’t worry, I’ve got little tricks, tips that I have learned and will be glad to share some personal choices so you can create your very own authentic dish.
Ingredients (Serves 4)
-Eggplants can be sized up with most scales in different ways, one of which is weighing 800g cut into 2-3 cm cubes. This is equally 1.75 lbs. It is approximately 2 medium sized eggplants.
-Olive oil can be kept in bottles of different sizes, one of which can hold 60 ml. This is equivalent of 4 tablespoons.
-1 large Yellow onion weighing approximately 5 ounces can be sliced into thin petals and easily made into small pieces with a food processor.
-4 cloves of Garlic can be broken down easily into a heap with the use of a mortar and pestle.
-1 can of ripe tomatoes can easily be broken down with a knife into small pieces, these easily weight 500g.
-1 can of Ripe Tomatoes weighing 400g sits nicely in a can and can be purchased with a 1:1 ratio.
-1 medium Red Bell Pepper can be purchased for around 1 dollar.
-1/2 cup of fresh Parsley can be easily grown with the right material, and instant 1/2 cup of dried parsley can be purchased.
-1/2 cup of sugar can is often a pantry essential, and can be used to remove the acidity of the mixture with ease.
-1 tablespoon of spices can be a scoop of salt for about 4 meals.
-Ground Cumin can be purchased in small packets, often 1.50 for the whole shebang. .5g is often used for one meal.
-Paprika is marketed in a variety of flavors, often being used to season meals or whole meals.
-1 tablespoon of lemon juice can be yielded from 1 lemon, and can be achieved easily.
-As a very friendly tip, a touch of smokiness and tang makes any Turkish eggplant recipe pop; a squeeze of lemon or a dollop of yogurt works wonders to brighten the dish at the very end.
Preparation Steps
-Prep the eggplant
Toss the eggplant cubes with a pinch of salt and let them sit in a colander for 20–30 minutes to draw out the bitterness. It is then rinsed, then dried with a clean towel.
-Brown the eggplant
Now, in a large heavy skillet with 3 tbsp (~45 ml) of olive oil, the stove is set to medium-high heat. The eggplant is then added in batches and cooked until the eggplant is browned and softened, which is approximately 6–8 minutes per batch. The eggplant is then moved to a plate.
-Sauté the aromatics
The last 1 tbsp (~15 ml) of olive oil is added, in addition to the stove being lowered to medium. The sliced onion is added in the oil and cooked until some translucence is visible, which should take 5–7 minutes. The garlic and bell pepper is then added and cooked for an additional 1–2 minutes until the mixture is fragrant.
-Build the sauce
Combine the chopped tomatoes, along with the previously added ingredients of the tomato paste, then add in the additional ingredients of the smoked paprika, cumin, Aleppo pepper, and sugar (if desired). The sauce, now with all the ingredients added, should be allowed to simmer for 8–10 minutes until it begins to thicken.
-Combine and simmer
Fold the sauce with the browned eggplant and simmer the eggplant for 10-15 minutes. Cover the eggplant and add seasoning and lemon juice at the very end.
-Finish with herbs. Add the olive oil and most of the chopped parsley. Leave a small amount for later.
-Serve sizzling
Serve with crusty bread, labneh, or rice on the side. After squeezing lemon, add the chopped parsley on top.
Tips & Variation
-Over a flame or broiler, char the eggplant for a fumier taste prior to chopping and peeling.
-If short on time and need to salt the eggplant, toss it with oil and roast it for 25-30 minutes at 220C/425F.
-Skip the yogurt to keep it vegan or for a creamier finish, add a spoonful of strained or coconut yogurt.
-These are small, friendly tweaks like I would say to a friend — the dish stands up to improvisation.
Closing
Sizzling Eggplant Stew (Turkish) is one of those dishes, which evokes the sensation of having transcended, while also being easy to approach. It serves as a wonderful illustration of how, through the alchemy of slow cooking and the infusion of bold spices, mere vegetables can be uplifted to the sublime. It can be savored as a main course for an informal meal with the family. It also works wonders as a part of a mezze collection that is prepared for visitors. A fun detail is how, from the time of the Ottoman Empire, the eggplant has served as a prized possession in both the Ottoman and Mediterranean kitchens, because of how well it absorbs sauces and spices.
Feel free to take my Sizzling Eggplant Stew recipe, prepare it, share it with your family, and come for more dishes from around the world. I am really curious to know how you like it — with an extra smoky, spicy or herbaceous twist.