Turkish Style Braised Eggplant Recipe

Name: Turkish Style Braised Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
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.
2
Rinse the eggplant well and gently squeeze out as much liquid as possible leaving cubes whole.
3
Heat 1/4 cup olive oil, over medium high heat in a large skillet; add eggplant and brown slightly, stirring occasionally, about 7 minutes.
4
Remove eggplant with tongs and set aside, to leave as much oil as possible in the pan.
5
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.
6
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.
7
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.

383

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 large eggplant (about 1 pound), 2 teaspoons salt, 1/2 cup extra virgin olive oil, 2 medium onions, roughly chopped, and more.

Yes, Turkish Style Braised Eggplant falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Turkish Style Braised Eggplant

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