Turkish Style Braised Eggplant Recipes

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.

Steps:

• Chop green onion and put garlic through press; saute in hot oil for 2 minutes.
• Peel and cut eggplant in 3-inch strips. Add to skillet in single layer and cook over high heat until lightly browned on both sides.
• Add broth; cover and simmer about 10 minutes, until eggplant is tender.
• Stir in soy sauce and serve.

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.

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

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.