Best 3 Turkish Style Braised Eggplant Recipes

**Turkish-Style Braised Eggplant: A Culinary Journey into Turkish Cuisine**

Embark on a delightful culinary adventure with Turkish-style braised eggplant, a tantalizing dish that captures the essence of Turkish cuisine. This vegetarian delight features tender eggplant stewed in a flavorful tomato sauce, complemented by a symphony of aromatic spices. Savor the smokiness of roasted red peppers, the tanginess of tomatoes, and the subtle warmth of garlic and cumin. Indulge in the rich, velvety texture of the eggplant, absorbing the delectable sauce with every bite. Whether you're a seasoned eggplant enthusiast or seeking a new vegetarian dish to add to your repertoire, this Turkish-style braised eggplant will surely become a favorite.

**Delightful Variations:**

- **Classic Turkish-Style Braised Eggplant:** Experience the traditional flavors of this dish with our classic recipe. Simple yet satisfying, this version showcases the natural goodness of eggplant, tomatoes, and spices.

- **Roasted Red Pepper and Feta Stuffed Eggplant:** Elevate your culinary experience with this stuffed eggplant variation. Roasted red peppers and tangy feta cheese add an extra layer of texture and flavor, creating a delightful contrast with the tender eggplant.

- **Eggplant with Tomato Sauce and Crispy Chickpeas:** Add a touch of crunch to your meal with this recipe. Crispy chickpeas add a delightful textural element, while the rich tomato sauce brings depth and flavor to the dish.

- **Eggplant with Yogurt Sauce:** Experience the cooling, refreshing flavors of this yogurt-based sauce. Tangy and aromatic, it perfectly complements the smoky eggplant, creating a harmonious balance of flavors.

- **Eggplant with Ground Lamb:** Indulge in a hearty, protein-packed version of this dish. Ground lamb adds a savory richness to the stew, making it a satisfying meal for meat lovers.

- **Eggplant with Pine Nuts and Raisins:** Discover a sweet and nutty twist on the classic recipe. Pine nuts and raisins add a touch of sweetness and crunch, creating a unique and flavorful combination.

Here are our top 3 tried and tested recipes!

TURKISH STYLE BRAISED EGGPLANT

Turkish Style Braised Eggplant image

This type of dish is traditionally served as a side dish after the main meat entree. You could also serve several similar dishes at once with some crusty bread or pita to sop up the sauces. Vegetables that are cooked by this method are rich and lush and delicate all at once. They are very different than vegetables boiled in water.

Provided by threeovens

Categories Vegetable

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 15

Ingredients

1 large eggplant (about 1 pound)
2 teaspoons salt
1/2 cup extra virgin olive oil
2 medium onions, roughly chopped
3 tablespoons pine nuts
1 large tomatoes, peeled cored and roughly chopped
1/4 cup raisins
1 teaspoon sugar
1 teaspoon cinnamon
1 teaspoon cumin
fresh ground black pepper
1/2 cup fresh dill, roughly chopped
2 tablespoons fresh parsley, roughly chopped
thick yogurt, for serving
lemon wedge, for serving

Steps:

Trim both ends off the eggplant, then use a vegetable peeler to peel alternating strips of the skin; dice eggplant into 1 inch cubes and toss with the salt in a colander for 30 minutes up to 3 hours.
Rinse the eggplant well and gently squeeze out as much liquid as possible leaving cubes whole.
Heat 1/4 cup olive oil, over medium high heat in a large skillet; add eggplant and brown slightly, stirring occasionally, about 7 minutes.
Remove eggplant with tongs and set aside, to leave as much oil as possible in the pan.
Add remaining oil to pan along with the onions and pine nuts; cook, stirring occasionally, until onions are translucent and pine nuts are lightly browned, about 7 or 8 minutes.
Return eggplant to skillet with the tomato, raisins, sugar, cinnamon, cumin, and pepper; mix well, turn heat to low, cover, and cook, stirring once or twice, until the liquid has thickened a bit, 5 to 10 minutes.
Remove pan from heat and let cool to room temperature, uncovered, about 45 minutes; stir in the dill and parsley, adjust seasonings and serve with yogurt and lemon wedges.

Nutrition Facts : Calories 380.2, Fat 31.9, SaturatedFat 4.1, Sodium 1174.3, Carbohydrate 24.7, Fiber 7.2, Sugar 13.4, Protein 3.8

TURKISH EGGPLANT

Turkish Eggplant image

Believe it or not, eggplants have genders. Look for male eggplants, which have a shallow scar at their base, rather than female eggplants, which have a deeper indentation like a belly button. Male eggplants have fewer seeds and supposedly taste less bitter.

Yield serves 2

Number Of Ingredients 16

Ingredients

Olive oil spray
1/2 cup couscous
4 to 7 garlic cloves, minced or crushed
1/4 medium onion, chopped
1 small eggplant, peeled or not, cubed
Half of a 15-ounce can chickpeas, drained and rinsed
1/2 yellow or red bell pepper, cored, seeded, and cut into 1-inch squares
1 small zucchini, quartered lengthwise and cut into 1-inch slices
2 medium tomatoes, chopped, or one 15-ounce can diced tomatoes, drained
4 to 7 mushrooms, quartered
Sea salt and freshly ground black pepper
2 tablespoons chopped fresh marjoram, or 1 teaspoon dried
2 tablespoons chopped fresh parsley, or 1 teaspoon dried
2 tablespoons sesame seeds
2 teaspoons paprika
2 pinches red pepper flakes

Steps:

Preheat the oven to 450°F.
Spray the inside and lid of a cast-iron Dutch oven with olive oil.
Pour the couscous and 1/2 cup water into the pot and stir to spread in an even layer. Scatter on half the garlic and onion.
Layer half the eggplant in the pot and top with half of the chickpeas, bell pepper, zucchini, tomatoes, and mushrooms. Sprinkle with salt and pepper and half of the marjoram, parsley, sesame seeds, paprika, and red pepper flakes. Repeat the layers, beginning with the eggplant.
Cover and bake for 40 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
Calories: 361
Protein: 14g
Carbohydrates: 70g
Fat: 4g
Cholesterol: 0
Sodium: 348mg
Fiber: 15g

BRAISED EGGPLANT, PORK AND MUSHROOMS

Braised Eggplant, Pork and Mushrooms image

The honest, straightforward cuisine of the Hakkas, a nomadic people dispersed all over China, may be thought of as a country cousin of Cantonese. Dishes from the Hakka diaspora may not have the distinction or impact of those from Sichuan, but because they're interpreted broadly (note the addition of ketchup in many versions of pork and pineapple in the United States), they're fun, and they're easy to cook. This simple recipe for braised eggplant with pork and mushrooms, adapted from "The Hakka Cookbook: Chinese Soul Food From Around the World" by the food writer Linda Lau Anusasananan, is one such dish. Be sure to use small Asian or globe eggplants as they're more likely to keep their color and shape, and if you like more sauce, double it up.

Provided by Mark Bittman

Categories dinner, quick, weekday, main course

Time 30m

Yield 2 to 3 main-dish servings

Number Of Ingredients 12

Ingredients

12 ounces Asian eggplant or globe eggplant
3 tablespoons Chinese rice wine (Shaoxing) or dry sherry
2 tablespoons soy sauce
1 tablespoon sugar
1 tablespoon black vinegar orbalsamic vinegar
1/4 teaspoon ground black pepper
2 tablespoons vegetable oil
6 to 8 ounces ground pork
2 tablespoons minced garlic
2 dried small hot red chilies, sliced
3 ounces enoki mushrooms, trimmedof ends, rinsed and separated
1/3 cup chopped cilantro

Steps:

Trim off the stem ends from the eggplant. If using Asian eggplant, slice into 2-inch lengths, and then cut lengthwise into 1/2-inch-thick wedges. If using globe eggplant, cut into 1/2-inch cubes. In a small bowl, mix the wine, soy sauce, sugar, vinegar, pepper and 2/3 cup of water.
Place a wok or a large frying pan over high heat. When the pan is hot, after about 1 minute, add 1 tablespoon of the oil and rotate the pan to spread. Add the pork, and stir-fry until it has broken into small chunks and is lightly browned, 3 to 5 minutes. Reduce the heat to medium-high. Add the remaining 1 tablespoon of oil, garlic, chilies and eggplant; stir-fry until the eggplant begins to brown, 2 to 3 minutes. 3. Add the water mixture. Bring to a boil. Reduce the heat to a simmer and cover, stirring occasionally, until the eggplant is soft when pressed, 7 to 9 minutes. Stir in the mushrooms, and remove from the heat. Transfer to a serving bowl and sprinkle with cilantro. Note: Slender Chinese or Japanese eggplants hold their shape better and are less seedy than larger, more common globe eggplants.

Nutrition Facts : @context http, Calories 359, UnsaturatedFat 16 grams, Carbohydrate 19 grams, Fat 24 grams, Fiber 5 grams, Protein 15 grams, SaturatedFat 6 grams, Sodium 631 milligrams, Sugar 10 grams, TransFat 0 grams

Tips:

To ensure the best flavor and texture, choose young and tender eggplants.
Prick the eggplants with a fork before cooking to allow the marinade to penetrate and prevent them from bursting.
If you don't have a grill, you can roast the eggplants in the oven at 400°F (200°C) for about 20 minutes, or until they are tender and slightly charred.
To make the tomato sauce, use ripe, flavorful tomatoes. You can also add other vegetables to the sauce, such as onions, bell peppers, or zucchini.
Serve the braised eggplant with rice, pita bread, or your favorite side dish.

Conclusion:

This Turkish-style braised eggplant is a delicious and easy-to-make dish that is perfect for a weeknight meal. The eggplants are tender and flavorful, and the tomato sauce is rich and tangy. Serve this dish with rice, pita bread, or your favorite side dish for a complete meal.