Today QUIZINE IN QUARANTINE brings you an amazing vegetarian dish – Soslu patlıcan.
The aubergine was first cultivated and enjoyed in the Indian subcontinent. It’s silky texture and mild flavour were enjoyed widely and were soon exported around the world. The Turks soon embraced this vegetable and claim to have hundreds of ways of preparing it.
Soslu patlıcan is effectively aubergine cooked in tomato sauce. There are of course a number of spices added to the dish and in our recipe we also include potatoes. This dish is an essential in most Turkish mezze platters making it a great appetiser or side dish. It can also be enjoyed as a nice light lunch option.
INGREDIENTS
1 aubergine
1 large chopped potato
1 chopped onion
4 cloves garlic
½ green pepper
½ red pepper
1 can tomato
10 tbsp. oil
1tsp. salt
1tsp. sugar
1tsp. dry parsley
1 tomato
300ml hot water
1tsp. fresh chopped parsley
1tsp. pepper
1. First up, the aubergine. Cut aubergine into small chunks and fry with half the oil.
2. Fry until aubergine have softened and browned, then remove aubergine from pan and leave to one side.
3. Now add rest of oil to same pan and brown your onions.
4. Next, add chopped potato. Cover and cook over low to medium heat for approx 5 mins until potatoes are soft and brown.
TIP: Add water if it looks like its burning.
5. Now add your bell peppers, canned tomato, water, garlic, pepper and parsley. Mix well, cover and cook for approx 5 mins on medium heat.
6. Now add the aubergines, leave on heat for couple minutes before adding fresh parsley.
7. Transfer to dish and enjoy with rice, bread or even on its own!