Recipe
Turkish-Inspired Eggplant and Tomato Stew
Savor the Flavors of Turkey: A Hearty Eggplant and Tomato Stew
4.5 out of 5
Indulge in the rich and vibrant flavors of Turkish cuisine with this delightful recipe for Turkish-Inspired Eggplant and Tomato Stew. This dish showcases the essence of Turkish cooking, combining tender eggplants, juicy tomatoes, and a medley of aromatic spices.
Metadata
Preparation time
20 minutes
Cooking time
1 hour
Total time
1 hour 20 minutes
Yields
4 servings
Preparation difficulty
Easy
Suitable for
Vegetarian, Vegan, Gluten-free, Dairy-free, Mediterranean diet
Allergens
N/A
Not suitable for
Paleo, Keto, Low-carb, High-protein, Atkins diet
Ingredients
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2 large eggplants (800g / 1.75 lbs), cut into 1-inch cubes 2 large eggplants (800g / 1.75 lbs), cut into 1-inch cubes
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4 tablespoons olive oil 4 tablespoons olive oil
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1 large onion, finely chopped 1 large onion, finely chopped
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4 cloves of garlic, minced 4 cloves of garlic, minced
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4 large tomatoes (800g / 1.75 lbs), diced 4 large tomatoes (800g / 1.75 lbs), diced
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1 teaspoon ground cumin 1 teaspoon ground cumin
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1 teaspoon paprika 1 teaspoon paprika
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1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
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Salt and pepper, to taste Salt and pepper, to taste
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Fresh parsley, for garnish Fresh parsley, for garnish
Nutrition
- Calories (kcal / KJ): 220 kcal / 920 KJ
- Fat (total, saturated): 14g, 2g
- Carbohydrates (total, sugars): 23g, 12g
- Protein: 3g
- Fiber: 8g
- Salt: 0.5g
Preparation
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1.Preheat the oven to 200°C (400°F).
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2.Place the eggplant cubes on a baking sheet and drizzle with 2 tablespoons of olive oil. Toss to coat evenly.
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3.Roast the eggplants in the preheated oven for 25-30 minutes, or until they are tender and slightly golden.
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4.In a large pan, heat the remaining 2 tablespoons of olive oil over medium heat.
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5.Add the chopped onion and minced garlic to the pan and sauté until they become translucent and fragrant.
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6.Stir in the diced tomatoes, ground cumin, paprika, and ground cinnamon. Season with salt and pepper to taste.
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7.Reduce the heat to low and simmer the stew for 15-20 minutes, allowing the flavors to meld together.
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8.Add the roasted eggplant cubes to the pan and gently stir to combine.
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9.Continue to simmer the stew for an additional 10 minutes, allowing the flavors to further develop.
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10.Remove from heat and garnish with fresh parsley.
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11.Serve the Turkish-Inspired Eggplant and Tomato Stew warm as a main course or as a side dish.
Treat your ingredients with care...
- Eggplants — Roasting the eggplants enhances their flavor and texture, resulting in a creamier stew. Make sure to evenly coat the eggplant cubes with olive oil before roasting to prevent them from drying out.
Tips & Tricks
- For a smoky flavor, you can grill the eggplants instead of roasting them.
- Adjust the spices according to your preference. Add a pinch of chili flakes for a spicy kick.
- Serve the stew with a dollop of yogurt on top for a creamy contrast.
- This dish tastes even better the next day as the flavors continue to develop. Consider making it in advance for a deeper flavor profile.
- Feel free to add other vegetables such as bell peppers or zucchini to the stew for added variety.
Serving advice
Serve the Turkish-Inspired Eggplant and Tomato Stew as a main course accompanied by crusty bread or rice. It can also be served as a side dish alongside grilled meats or other Turkish dishes. Garnish with fresh parsley for a pop of color.
Presentation advice
Present the stew in a shallow serving dish, allowing the vibrant colors of the eggplants and tomatoes to shine through. Drizzle a little olive oil on top and sprinkle some additional fresh parsley for an appealing presentation.
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