Turkish cuisine · Vegetable Dishes

Shaken Eggplant Stew

Whole fried eggplants shaken instead of stirred in a pot with tomatoes, green peppers and garlic.

Ingredients · for 4 servings

• 4 small eggplants
• 4 tomatoes
• 3 green pointed peppers
• 6 cloves garlic
• 1 onion
• 100 ml olive oil
• 1 tbsp tomato paste
• 1 tsp sugar
• 1 tsp salt

Instructions

1. Peel the eggplants in lengthwise stripes, leaving the stem on, soak in salted water for 15 min. and then pat very dry.
2. Fry the whole eggplants in the olive oil over medium heat, turning, for 10–12 min. until browned all over and tender at the core; remove.
3. In the same oil, sauté the onion in half-rings for 6 min., add the peppers halved lengthwise and the whole garlic cloves and fry for 4 min. more.
4. Fry the tomato paste for 1 min., add the peeled, roughly diced tomatoes with sugar and salt and reduce for 5 min.
5. Carefully return the eggplants to the pot, pour in 100 ml hot water and braise covered for 20 min. – shake the pot by the handle only, never stir, so the eggplants stay whole.
6. Let cool to lukewarm and arrange the whole eggplants with a wide spoon along with the sauce on a platter.