Best Turkish Eggplant Recipes

TURKISH STUFFED EGGPLANT (KARNIYARIK)

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Brush some olive oil over the bottom of a baking dish.
• Peel 4 strips, spaced evenly apart, from each eggplant. Place eggplants in the prepared dish.
• Bake in the preheated oven until eggplant just start to soften, 45 to 60 minutes. Remove from the oven and brush with some olive oil. Leave oven on and let eggplant cool.
• Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add onion and salt; saute until onions are translucent and slightly golden brown, about 5 minutes. Add lamb and cook, breaking it up into small pieces, until browned, about 5 minutes.
• Add garlic, pepper, cumin, cinnamon, cayenne, rosemary, parsley, tomato paste, and 1 teaspoon salt to the lamb. Cook and stir for 2 minutes. Add poblano and Fresno chiles. Cook for 3 to 4 minutes. Remove from heat and let cool for 10 minutes. Add Pecorino cheese.
• Slice an opening into each eggplant through one of the peeled strips. Spread eggplant 'bellies' open with two spoons and remove excess seeds if desired. Season insides with remaining 1/2 teaspoon salt and fill with the stuffing. Drizzle remaining olive oil on top; pour chicken broth into the dish.
• Continue baking until eggplants are very soft and tender, about 45 minutes. Spoon pan drippings on top to serve.

TURKISH-STYLE BRAISED EGGPLANT

Steps:

• Trim ends off the eggplant. With a vegetable peeler, cut off alternating strips of skin. Cut eggplant into 1-inch cubes, place in a colander over a large bowl and toss with salt. Let sit for 30 minutes to 3 hours, rinse well and squeeze to remove as much liquid as possible; do not break cubes up.
• In a large skillet or saucepan, heat 1/4 cup olive oil over medium-high heat until hot but not smoking. Add the eggplant cubes and move them around occasionally, until they are rather tender and somewhat browned, about 7 minutes. Remove from the pan with tongs, leaving as much oil as possible in the pan. Set aside.
• Add remaining oil to the pan with the onions and pine nuts and stir occasionally, until the onions are transparent and some pine nuts are lightly browned, 7 or 8 minutes.
• Return eggplant to the pan with the tomato, raisins, sugar, cinnamon, cumin and pepper. Mix well, then turn heat to low. Cover the pan and cook until the eggplant is very tender but still in distinct pieces, about 30 minutes. Uncover and continue cooking, stirring once or twice, until the liquid is somewhat thickened, 5 to 10 minutes.
• Remove the pan from heat and let sit uncovered until it is at room temperature, about 45 minutes. Stir in the dill and parsley, adjust the seasonings to taste and serve, accompanied by yogurt and lemon wedges for squeezing.

PASTA WITH TURKISH-STYLE LAMB, EGGPLANT AND YOGURT SAUCE

Steps:

• Heat oven to 500 degrees. Bring a pot of water to boil for pasta.
• Toss eggplant with 4 tablespoons oil and a large pinch of salt. Spread on a baking sheet, making sure there is room between pieces, and roast until crisp and brown, 15 to 20 minutes.
• In a large skillet, heat remaining tablespoon oil. Add 2 minced garlic cloves and the shallot and sauté until fragrant, 1 to 2 minutes. Add lamb, 1/2 teaspoon salt, red pepper flakes and black pepper to taste. Sauté until lamb is no longer pink, about 5 minutes. Stir in mint or dill and cook for another 2 minutes. Stir eggplant into lamb. Taste and adjust seasonings.
• Cook pasta according to package directions. Meanwhile, in a small saucepan, melt butter: the amount is to your taste. Let cook until it turns golden brown and smells nutty, about 5 minutes. In a small bowl, stir together yogurt, remaining garlic and a pinch of salt.
• Drain pasta and spread on a serving platter. Top with lamb-eggplant mixture, then with yogurt sauce. Pour melted butter over top. Sprinkle on additional red pepper and more mint or dill. Serve immediately.

TURKISH STUFFED EGGPLANT WITH SPICY LAMB AND RICE

Steps:

• Lamb and Rice Filling
• Heat the olive oil in a medium skillet over medium heat, then add the onion and pepper, stir, and cook for 3-5 minutes. Stir in the garlic and crumble in the ground meat. Raise the heat to medium-high and cook, stirring, for 5-6 minutes, until the meat has lost its pink color and the mixture is starting to dry out and brown a little in the pan. Tilt the pan and spoon out any excess fat from the lamb. Sprinkle in the seasonings, stir, then add the tomatoes and puree, then the stock. Stir and scrape the bottom of the pan to dissolve the brown bits that have accumulated. Add the rice and herbs, and stir and cook a couple of minutes, until warmed through. Taste and adjust seasoning to your liking. When the filling is well mixed, moist, and flavorful-but not wet-remove it from the heat and let it cool.
• Eggplant
• Preheat the oven to 400°F.
• Combine all the ingredients except the eggplants in a small bowl.
• Cut the stem end from each eggplant, then cut it in half lengthwise. Take a look at the flesh, and if it is creamy white and not too seedy, don't worry about salting it. However, if it is a little darker, with numerous seeds, there's a good chance the juices will be slightly bitter, so you'll want to extract them. To do this, sprinkle the cut sides with about a teaspoon of salt each and place them cut side down on a plate or tray lined with a double thickness of paper towels. Place another plate or tray on top and weight that with a couple of pounds (cans of beans work well). Set aside for 10-15 minutes, then remove the weight and brush the salt off the surface, or rinse with running water and pat dry. Cut a shallow crosshatch pattern in the cut surface of the eggplant and brush generously with the flavored oil. Place the eggplant halves cut sides up on a lightly oiled baking sheet and bake for about 20 minutes, rotating the pan once, until the eggplants are very soft when you squeeze the sides and the surface is golden brown. Cool completely.
• To Assemble
• With your fingers or a spoon, press the tender eggplant flesh to the sides, making a bed for the filling. Divide the filling among the halves. Sprinkle the bread crumb topping evenly over the filling and pat it lightly. Bake the filled eggplants for about 15 minutes, or until they're heated through and the crumbs are browned.

TURKISH VEGETARIAN EGGPLANT APPETIZER WITH GARLIC AND WALNUTS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and brush with olive oil.
• Brush eggplant slices on both sides with olive oil and place on the baking tray in a single layer.
• Bake in the preheated oven until soft and browned, about 20 minutes, turning slices over once after 10 minutes. Transfer slices to a large serving place, brush with vinegar, and sprinkle with salt. Let cool.
• Heat a drizzle of olive oil in a skillet over medium-low heat and cook garlic until softened and fragrant without browning, about 3 minutes.
• Mix parsley and walnuts in a bowl. Add sauteed garlic and a little bit of olive oil to make a paste. Mix well, season with salt, and spread the paste onto the cooled eggplant slices.

VEGAN TURKISH BAKED EGGPLANT

Steps:

• Place eggplants in a colander. Sprinkle with salt and leave to drain for 30 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking pan.
• Heat 1 tablespoon olive oil in a skillet. Add onion, red bell pepper, and garlic; cook until onion is soft, about 10 minutes. Stir in sun-dried tomatoes, tomato paste, vinegar, sugar, and pepper. Remove from heat.
• Pat the eggplant slices dry with paper towels and arrange in the prepared baking pan. Drop a teaspoonful of the tomato mixture onto each eggplant slice. Drizzle remaining olive oil over and around slices. Cover with aluminum foil.
• Bake in the preheated oven until eggplant slices are tender, 40 to 50 minutes. Garnish with pine nuts and cilantro leaves. Serve at room temperature.

TURKISH EGGPLANT (AUBERGINE) SALAD

Steps:

• With a fork, pierce skin of eggplant. Bake eggplant in a rimmed pan in a 400 degrees oven for 1 hour or until very soft; cool.
• Split in half and scoop out pulp into a bowl. Mash pulp with a fork.
• Mix in oil, lemon juice, garlic, green pepper and salt and pepper to taste. Cover and chill for 2 hours.
• To serve: Arrange romaine lettuce leaves on platter. Mound eggplant in center. Garnish with tomato wedges and fresh parsley.

TURKISH EGGPLANT (AUBERGINE) PILAF (PATLICANLI PILAV)

Steps:

• Cut eggplants into large cubes with skin on. Place in a colander and sprinkle liberally with salt. Leave for 30 minutes.
• Rince and dry eggplant with paper towels.
• Half onion lengthwise and slice.
• Heat 1/4 cup olive oil in a heavy pan and fry eggplant cubes until lightly browned. Remove and set aside.
• Add the remaining oil and gently fry the onion until transparent. Add tomatoes, seasoning, herbs and fried eggplant. Bring to a boil.
• Wash rice until the water runs clear. Drain and place on top of the eggplant mixture. Add chicken stock.
• Bring to a boil without stirring. Reduce heat, cover pan and leave to simmer gently for 30 minutes.
• Turn off heat, place a few paper towels over the rim of the pan and replace the lid (This is important don't ignore this part or your pilav won't be as fluffy!).
• Stir gently and turn into a heated serving dish.
• Serve with yogurt and then enjoy the delicious taste.

TURKISH EGGPLANT CASSEROLE WITH TOMATOES (IMAM BAYILDI) - SEE MORE AT: HTTP://FEEDMEPHOEBE.COM/2014/07/MEATLESS-MONDAY-TURKISH-EGGPLANT-CASSEROLE-RECIPE-TOMATOES-IMAM-BAYILDI/#STHASH.AYWXFYFD.DPUF REC

Steps:

• reheat the oven to 350 degrees F. Lightly salt the eggplant slices and allow to stand for 20 minutes. Pat the slices dry and set aside. Heat a thin layer of olive oil in a large oven proof (preferably cast iron) skillet. Pan fry the eggplant in batches over medium-high heat until golden brown on both sides, about 2 minutes per side. Add more oil as necessary between batches so the eggplant doesn't burn, but try not to have too heavy a hand - the pan just needs to be greased. Remove the eggplant to a plate. Add the onion to the skillet and saute over medium heat until soft, 5 minutes. Add the garlic, chili flakes, 1/2 teaspoon sea salt and cinnamon. Cook for one minute more, until fragrant. Carefully pour in the tomatoes and simmer until thickened slightly, 5 minutes. Remove from the heat and stir in half the parsley. If using the skillet, remove 3/4 of the sauce to a bowl. Arrange one layer of eggplant evenly in the bottom of the skillet or large casserole dish. Slather with a layer of sauce, and repeat with the remaining eggplant and sauce - like you would a lasagna. Cover with foil and bake in the oven for 45 minutes, until the eggplant is very soft and the sauce has reduced. Allow to sit for 10 minute before cutting into it. Garnish with the remaining parsley and serve warm or at room temperature. Notes I streamlined this recipe by using an oven proof skillet to fry the eggplant, cook the sauce, and then make the casserole. If you don't have a cast iron skillet, feel free to use a casserole dish instead. - See more at: http://feedmephoebe.com/2014/07/meatless-monday-turkish-eggplant-casserole-recipe-tomatoes-imam-bayildi/#sthash.AYWXfYfD.dpuf

HUNKAR BEGENDI (TURKISH EGGPLANT (AUBERGINE) CREAM)

Steps:

• Grill eggplants whole without peeling them by holding over a flame and turning slowly, or prick skin in several places and set in hot oven.
• When the skin begins to break and the inside pulp feels soft, slip off the skin; discard sacs containing seeds and chop up pulp; put pulp in a saucepan.
• Mix lemon juice with pulp and simmer until very soft, stirring often (10-15 minutes).
• Meanwhile, melt butter, add flour to it and allow flour to brown.
• Beat the butter and flour mixture into the eggplant.
• Slowly add several tablespoons of hot milk and the nutmeg and continue beating until mixture resembles mashed potatoes.
• Lastly add several tablespoons of grated cheese and cook several minutes more.
• Serve immediately.

PASTA WITH TURKISH-STYLE LAMB, EGGPLANT AND YOGURT SAUCE

Steps:

• 1. Preheat oven to 500 degrees. Bring a pot of water to boil for pasta. 2. Toss eggplant with 4 tablespoons oil and a large pinch of salt. Spread on a baking sheet, making sure there is room between pieces, and roast until crisp and brown, 15 to 20 minutes. 3. In a large skillet, heat remaining tablespoon oil. Add 2 minced garlic cloves and the shallot and sauté until fragrant, 1 to 2 minutes. Add lamb, 1/2 teaspoon salt, red pepper flakes and black pepper to taste. Sauté until lamb is no longer pink, about 5 minutes. Stir in mint or dill and cook for another 2 minutes. Stir eggplant into lamb. Taste and adjust seasonings. 4. Cook pasta according to package directions. Meanwhile, in a small saucepan, melt butter: the amount is to your taste. Let cook until it turns golden brown and smells nutty, about 5 minutes. In a small bowl, stir together yogurt, remaining garlic and a pinch of salt. 5. Drain pasta and spread on a serving platter. Top with lamb-eggplant mixture, then with yogurt sauce. Pour melted butter over top. Sprinkle on additional red pepper and more mint or dill. Serve immediately.

TURKISH STYLE BRAISED EGGPLANT

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.

ALMODROTE DE BERENGENA (TURKISH EGGPLANT FLAN)

Steps:

• Preheat the oven to 500 degrees. Prick the eggplants repeatedly with a fork. Place on a baking sheet and bake, turning to prevent burning, for 45 minutes. Cool. Peel or scoop out the flesh into a colander. Drain and press out the juices, then chop the flesh with a knife and mash it with a fork.
• Lower the oven temperature to 350 degrees. In a large bowl, mash the feta cheese. Add the eggs, matzoh meal, 5 tablespoons of the Gruyere and 4 tablespoons of the oil. Beat well.
• Add the eggplant and mix. Pour the mixture into an oiled baking dish, drizzle 1 tablespoon of the oil over the mixture, sprinkle with the remaining cheese and bake for 1 hour, until lightly colored.

TURKISH EGGPLANT PIE

Steps:

• Preheat oven to 375 degrees F (190C). Coat 10-inch fluted-edge tart pan with cooking spray.
• Roast eggplants on baking sheet 50 minutes, or until tender. Cool. Scoop flesh into food processor; puree until smooth.
• Heat oil in skillet over medium heat. Add onion, bell pepper, mint, anise, cumin, paprika, and red pepper flakes; saute 8 minutes.
• add chopped tomatoes and tomato paste; simmer 10 minutes.
• Stir in eggplant and garlic; cook 10 minutes.
• Press 1 phyllo sheet into prepared tart pan. Spray with cooking spray, and sprinkle wiht 1 1/2 teaspoons breadcrumbs. Repeat layering with remaining phyllo and breadcrumbs. Roll over edges, and coat with cooking spray.
• Spoon eggplant mixture into crust. Arrange tomato slices and olives over top, and sprinkle with breadcrumbs (if using).
• Bake 1 hour,or until phyllo is golden. Cool 10 minutes before serving.

ALMODROTE DE BERENGENA (TURKISH EGGPLANT FLAN)

Steps:

• * 1. Preheat the oven to 500 degrees. Prick the eggplants repeatedly with a fork. Place on a baking sheet and bake, turning to prevent burning, for 45 minutes. Cool. Peel or scoop out the flesh into a colander. Drain and press out the juices, then chop the flesh with a knife and mash it with a fork. * 2. Lower the oven temperature to 350 degrees. In a large bowl, mash the feta cheese. Add the eggs, matzoh meal, 5 tablespoons of the Gruyere and 4 tablespoons of the oil. Beat well. * 3. Add the eggplant and mix. Pour the mixture into an oiled baking dish, drizzle 1 tablespoon of the oil over the mixture, sprinkle with the remaining cheese, and bake for 1 hour, until lightly colored. source: http://www.coolrecipes.org

KARNIYARIK (TURKISH STUFFED EGGPLANT)

Steps:

• Fill a large bowl with water, stir in 2 tsp of salt, then add the sliced eggplants. Weigh the eggplants down with a plate to keep them submerged; soak for 30 minutes while you prep the filling.
• Heat a skillet on medium heat for a minute, then add the ground beef. Sauté until most of the pink is gone, stirring frequently to break up chunks, about 4 minutes.
• Add the onions and continue to sauté until the onions start to soften, about 4 more minutes.
• Add the coarsely chopped tomatoes (be sure to reserve four tomato slices for later), tomato paste, garlic, and salt and pepper; simmer until the tomatoes are softened, another 5 minutes.
• Stir in the chopped parsley, season to with more salt and pepper to taste, and set aside.
• Remove the eggplants from the water, rinse, and pat dry. Season with a little salt and pepper.
• In a large skillet, warm 2 tbsp ghee or coconut oil on med/high heat for a minute, the place the eggplant cut-side-down.
• Cook in batches until browned, about 4 minutes, then set on paper towels to drain. You only need to brown the cut side of the eggplant.
• Pre-heat your oven to 400 degrees.
• Scoop out the seed part of each eggplant and set aside. You don't need to spoon out too much of the eggplant, just enough to make a divot to put the filling into.
• Spoon in the filling then lay down half of a chili pepper and a tomato slice on each eggplant. It's okay if you have leftover filling - you can sauté it in ghee or oil with the scooped out eggplant pieces to have something to snack on while the eggplants bake.
• Bake until the eggplants are soft all the way through, 20-30 minutes, then rest for 5 minutes before serving.

TURKISH STUFFED EGGPLANT (AUBERGINE)

Steps:

• Preheat oven to 350 degrees.
• Spray large shallow baking dish with cooking spray.
• Scoop out flesh from eggplants, cut into chunks and reserve.
• Sprinkle inside of eggplant shells evenly with 1/4 teaspoon salt.
• Place upside down on paper towels; let stand 15 minutes.
• Meanwhile, spray large skillet with cooking spray.
• Cook garlic and onion over medium-high heat until browned, about 10 minutes.
• Add tomatoes, reserved eggplant flesh and allspice.
• Cook over medium heat, stirring frequently, until eggplant is just tender, about 10 minutes.
• Stir in parsley, lemon juice, remaining salt and pepper.
• Pat eggplant shells dry with paper towels.
• Spoon eggplant mixture loosely into shells.
• Place filled shells in prepared baking dish.
• Cover with foil and bake until shells are tender, about 40 minutes.
• Remove foil; sprinkle tops evenly with feta cheese.
• Bake for 10 more minutes, then serve.

TURKISH EGGPLANT

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

TURKISH EGGPLANT (AUBERGINE) LENTIL STEW

Steps:

• Peel eggplant in strips, then cut lengthwise into strips.
• Cut each strip into 3 pieces, salt heavily with kosher salt and let it sit in a colander for 1 hour.
• Meanwhile, cover lentils with 2 inches of water and bring to a boil.
• Lower to simmer and cook 15 minutes, drain.
• In a bowl add 1 tbsp olive oil and onion, garlic, peppers, tomatoes, mint, tomato paste, and red pepper.
• Rinse the eggplant and dry.
• In a dutch oven layer half of the onion mixture.
• Top with a layer of eggplant, and a layer of lentils.
• Repeat.
• Pour remaining olive oil around sides and over the top.
• Drizzle with the pomegranate molasses.
• Bring to a boil, lower heat to simmer and cook 1 1/2 hours.

TURKISH EGGPLANT (AUBERGINE) CASSEROLE

Steps:

• Wash and peel eggplants, leaving some skin on, and cut into 1 cm cubes.
• Heat oil in a cooking pan.
• Add eggplant, onion, pepper and garlic and saute for 10 minutes.
• Add tomatoes and simmer for about 15 minutes.
• Add thyme and season with salt and pepper.
• Simmer for a further 5 minutes.
• Serve over Turkish Pilav.