Turkish Aubergine Stew/Salad/Spread
June 11, 2008 1:18 pm Recipes, Vegan, VegetarianDuring my visit to London last month, I joined friends for dinner at Tas, a Turkish and Medditeranean restaurant in Waterloo. I was so enamored with their patlican salatasi appetizer, that I decided to replicate it at home. As far as I can recall, I think I’ve hit the mark. I can’t remember tasting tahini in their dish, but I’m sure adding 2tbsp before baking would be a tasty variation.
This dish can be served cold or warm, as a side dish or as an appetizer. I like it warm over barley, but it’s also lovely spread over pita bread with hummus.
Ingredients
2 medium aubergine (egg plant), about 1lb each
12oz Fresh cherry or grape tomatoes, quartered
1 medium red bell pepper, stemmed, seeded, and chopped into 3/4 inch pieces
1 large yellow onion, split and sliced
2 tbsp fresh lemon juice
1/2 tsp kosher salt
1 tsp sugar
Method
Cut stems off of aubergine. Split in half lengthwise. Brush the flesh with olive oil and then bake, face-down, on a foil-lined sheet for 60 minutes at 400 degrees F. When cooled, scoop the flesh from the skin and puree to achieve a smooth paste.
Drop oven temperature to 350 degrees F.
Heat olive oil in a dutch oven over medium flame. Saute onions with salt until translucent, about 10 minutes. Add tomatoes, bell pepper, aubergine, lemon juice, and sugar. Saute until tomatoes and peppers begin to soften, about 7 minutes.
Cover with lid and transfer to the oven. Bake for 30-40 minutes until vegetables are all soft.
Yields approximately 4 cups.
