Turkish Eggplant Aubergine Lentil Stew Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

TURKISH LENTIL AND EGGPLANT STEW



Turkish Lentil and Eggplant Stew image

A very fragrant and flavorful stew, that is great served the next day.

Time 2h30m

Number Of Ingredients 17

3/4 cup brown lentils (soaked for 2 to 3 hours)
salt
1/4 cup olive oil
1 medium sized red or yellow onion, finely diced
4 to 6 cloves of garlic
2 teaspoons freshly ground cumin (optional)
8 medium sized tomatoes such as ripe Roma tomatoes
1/4 cup fresh chopped mint
1 tablespoon chopped thyme
1 tablespoon crushed red pepper flakes
1 teaspoon salt or to taste
3 medium sized young eggplants (about 1 and 1/2 pounds)
1 tablespoon kosher salt
1/4 cup olive oil
1/4 cup pomegranate molasses
1/4 cup chopped parsley or mint
1/3 cup sliced or slivered almonds.

Steps:

  • Boil the lentils in 2 cups of water and salt, until partially cooked. Drain and set aside.
  • Heat the 1/4 cup olive oil and add in the onion and the garlic and saute for about 5 minutes until soft and translucent.
  • Add in the tomatoes, mint, thyme, red pepper flakes and salt and cook for about 15 minutes, until the tomatoes are soft and the sauce has begun simmering and thickens slightly.
  • Slice the eggplant and place in a colander and sprinkle with the salt and allow it to rest for about 30 minutes. This can be done at the beginning if you wish.
  • Blot with paper towels to remove any excess moisture.
  • To assemble, place some of the tomato sauce at the bottom of a heavy bottomed pot (with a tight fitting lid). Add in a layer of the eggplants, drizzle with a little olive oil and add in the lentils. Follow this order ending with the tomato sauce until all the ingredients are used up.
  • Top with the pomegranate molasses, drizzle with the remaining olive oil. Cover the pot tightly and cook over low heat for an hour and half.
  • Let the stew rest for another 30 minutes or a couple of hours before serving.
  • To serve mix in the chopped parsley or mint, garnish with the almonds and serve with crusty bread.

EGGPLANT, LENTILS, AND PEPPERS COOKED IN OLIVE OIL (TURKISH)



Eggplant, Lentils, and Peppers cooked in Olive Oil (Turkish) image

Provided by Ozlem Warren

Time 1h15m

Number Of Ingredients 13

6 ounces green lentils, rinsed
2 medium eggplants
2 medium onions, halved and thinly sliced
4 cloves garlic, crushed and finely chopped
1 red bell pepper, cut in half and thinly sliced
14 ounces can diced tomatoes
4 tbsp extra virgin olive oil
1 cup water
3 tbsp extra virgin olive oil
1 tsp salt
1 tsp granulated sugar
2 tsp dried mint
freshly ground black pepper to taste

Steps:

  • Put the green lentils in a pan of boiling water, stir and cover. Simmer in low heat for 15 minutes. Drain the water and set aside.
  • Using a vegetable peeler, peel the aubergine/eggplant in zebra stripes. Then, cut the aubergine/eggplant in half lengthways and cut each half into medium slices. Spread them on a wide tray, sprinkle salt over and leave aside for 15 minutes. Using a paper towel, squeeze the excess water out of the aubergines/eggplants.
  • Heat the 3 Tbsps of olive oil in a heavy pan and very lightly sauté the aubergine/eggplant slices for a minute or two. This will help aubergines/eggplants to soften up and start bringing out their lovely sweet flesh.
  • In a large bowl, combine the partially cooked lentils, onion, garlic, bell peppers, chopped tomatoes, salt, dried mint, th rest of the olive oil, and the sugar. Season with ground black pepper, check the seasoning and add more salt if needed.
  • In a wide heavy pan, place a layer of the aubergine/eggplant slices. Spread the half of the vegetable mixture over the aubergines/eggplants evenly. Place the remainder of the aubergine/eggplant slices over the top and spread the remaining vegetable mixture over also. Add the water, cover and cook on a medium to low heat for about 35 minutes.
  • Once cooked, cover and cool the dish in the pan, this will allow the flavours to develop and blend well. Serve at room temperature with some crusty bread.
  • Afiyet Olsun (means 'May you be happy and healthy with this food you eat").

Nutrition Facts : Calories 481 kcal, Carbohydrate 52 g, Protein 15 g, Fat 26 g, SaturatedFat 4 g, Sodium 739 mg, Fiber 23 g, Sugar 16 g, UnsaturatedFat 21 g, ServingSize 1 serving

TURKISH EGGPLANT (AUBERGINE) LENTIL STEW



Turkish Eggplant (Aubergine) Lentil Stew image

Thanks to friedel for sending me some pomegranate molasses! I am having so much fun with it, and this is a great vegetarian recipe. This really tastes better if you make it a day in advance and let the flavors blend. It can be served hot, warm, or at room temp.

Provided by chia2160

Categories     Stew

Time 3h

Yield 6 serving(s)

Number Of Ingredients 13

1 large eggplant
1/2 cup lentils
water
2/3 cup extra virgin olive oil
1 onion, chopped
4 garlic cloves, chopped
2 tomatoes, chopped
2 anaheim chilies, seeded and chopped
2 tablespoons mint leaves
1 tablespoon tomato paste
1 pinch crushed red pepper flakes
1/4 cup pomegranate molasses
1/2 cup kosher salt

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.

Nutrition Facts : Calories 279.6, Fat 24.4, SaturatedFat 3.4, Sodium 9459.2, Carbohydrate 14.5, Fiber 5.6, Sugar 5.4, Protein 3.5

TURKISH-STYLE BRAISED EGGPLANT



Turkish-Style Braised Eggplant image

Provided by John Willoughby

Categories     dinner, weekday, side dish

Time 1h

Yield 4 to 6 side-dish servings

Number Of Ingredients 15

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 tomato, peeled, cored and roughly chopped
1/4 cup raisins
1 teaspoon sugar
1 teaspoon cinnamon
1 teaspoon cumin
Black pepper
1/2 cup roughly chopped dill
2 tablespoons roughly chopped parsley
Thick yogurt, for serving
Lemon wedges, for serving

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.

Nutrition Facts : @context http, Calories 247, UnsaturatedFat 17 grams, Carbohydrate 15 grams, Fat 21 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 396 milligrams, Sugar 9 grams

EGGPLANT POTATO TOMATO STEW RECIPE BY TASTY



Eggplant Potato Tomato Stew Recipe by Tasty image

Here's what you need: medium yukon potatoes, medium eggplants, red bell peppers, olive oil, salt, pepper, medium yellow onion, tomato paste, garlic, smoked paprika, chickpeas, medium beefsteak tomatoes, low sodium vegetable broth, fresh parsley

Provided by Rachel Gaewski

Categories     Dinner

Yield 5 servings

Number Of Ingredients 14

4 medium yukon potatoes
2 medium eggplants, chopped
2 red bell peppers, seeded and chopped
5 tablespoons olive oil, divided
1 teaspoon salt, plus more to taste, divided
¾ teaspoon pepper, plus more to taste, divided
1 medium yellow onion, diced
1 tablespoon tomato paste
3 cloves garlic, minced
1 teaspoon smoked paprika
15 oz chickpeas, 1 can, drained and rinsed
3 medium beefsteak tomatoes, diced
1 ½ cups low sodium vegetable broth
fresh parsley, for serving

Steps:

  • Preheat the oven to 400ºF (200ºC).
  • With a sharp knife, score a ring around each potato, just deep enough to break the skin. Place the potatoes in a medium pot of cold water. Bring to a boil and cook for about 8 minutes, until about halfway cooked.
  • Drain the potatoes, and rinse with cold water. Peel off the skin.
  • Cut the potatoes into ½-inch (1 cm) pieces and set aside.
  • Divide the eggplant and bell peppers between 2 baking sheets and spread in an even layer. Drizzle with 4 tablespoons of olive oil, and season with salt and pepper to taste. Toss with your hands to coat.
  • Bake for 25 minutes, flipping halfway through.
  • Heat the remaining tablespoon of olive oil in a large pot over medium heat. Once the oil begins to shimmer, add the onion and cook for 3-4 minutes, until semi-translucent.
  • Add the tomato paste and stir until well distributed, then add the garlic, paprika, 1 teaspoon salt, and ¾ teaspoon pepper, and cook for another 2-3 minutes, until fragrant.
  • Add the potatoes, chickpeas, and tomatoes, and stir to incorporate.
  • Stir in the vegetable broth and cover. Reduce the heat to low and cook for 20 minutes, until the potatoes are tender.
  • Add the roasted eggplant and bell pepper, and stir to combine. Cook for another 5-10 minutes, until the tomatoes have mostly broken down.
  • Ladle into bowls, garnish with parsley, and serve. Or, transfer the stew to resealable containers and store in the fridge for up to 5 days or freezer for up to 3 months.
  • Enjoy!

Nutrition Facts : Calories 644 calories, Carbohydrate 86 grams, Fat 28 grams, Fiber 16 grams, Protein 13 grams, Sugar 22 grams

More about "turkish eggplant aubergine lentil stew recipes"

IMAM BAYILDI (TURKISH STUFFED AUBERGINES) | VEGAN TURKISH RECIPE
2018-03-05 To Make Little Canapés of Imam Bayildi. Slice the aubergines in 1cm (1/2″) thick discs. Heat 1 Tbsp of olive oil on high heat in a non stick frying pan. Brown the eggplant discs, about 2 minutes each side. Don’t overcrowd the pan. Cook the filling as in the main recipe. Place the eggplants in a baking dish.
From linsfood.com


LENTIL AND EGGPLANT STEW RECIPE - FOOD NEWS
Preheat oven broiler on high. In a large dutch oven or oven safe pot heat olive oil over medium-medium high heat. Add onion, eggplant, red pepper, salt, smoked paprika, cumin, coriander, and harissa powder, and cook until the vegetables have softened, about 5 minutes. Place pot in the oven and broil for 15 minutes.
From foodnewsnews.com


PUY LENTIL AND EGGPLANT STEW | OTTOLENGHI - EVER OPEN SAUCE
2021-08-17 1. COOK THE AROMATICS: Put 2 tablespoons of oil into a large, high-sided sauté pan and place on a medium high heat. Add the garlic, onion, thyme and ¼ teaspoon of salt and fry for 8 minutes, stirring often, until soft and golden. Tip into …
From everopensauce.com


TURKISH LENTIL EGGPLANT STEW WITH POMEGRANATE MOLASSES
Top with the remaining eggplant, lentils and vegetables. Pour the remaining olive oil around the side and over the vegetables, then drizzle with the pomegranate molasses and the honey. Heat the stew until the liquid in the stew is simmering. Cover and cook over low heat until the eggplant is very tender, about 1 hour. You can also bake the stew ...
From timelessfood.com


TURKISH EGGPLANT (AUBERGINE) LENTIL STEW - GLUTEN FREE RECIPES
You can never have too many soup recipes, so give Turkish Eggplant (Aubergine) Lentil Stew a try. One portion of this dish contains about 6g of protein, 25g of fat, and a total of 351 calories. This gluten free and vegan recipe serves 6. Head to the store and pick up mint leaves, tomato paste, pepper flakes, and a few other things to make it ...
From fooddiez.com


TURKISH EGGPLANT, TOMATO AND LENTIL STEW WITH POMEGRANATE
Jul 24, 2015 - The summer lends well to cooking Mediterranean and Middle Eastern dishes. Local, fresh produce is at the heart of many of their dishes. Eggplants, tomatoes, and zucchinis abound in grocery stores and my cookbooks simultaneously. When I spotted this Turkish casserole stew, also known as mualle, I knew I had a great summ…
From pinterest.ca


10 BEST TURKISH EGGPLANT RECIPES - YUMMLY
2022-05-17 Hyderabadi Baingan Ka Salan (Baby Eggplant simmered in Rich Spicy Gravy- Indian Style) ManiMukhija. turmeric powder, peanuts, leaves, garlic …
From yummly.com


VEGAN TURKISH LENTIL STEW | RECIPE | A KITCHEN IN ISTANBUL
2022-04-30 Bring 500 ml water with 2 lightly crushed, skin-on garlic cloves and the bay leaf to the boil. Add lentils, turn the heat down and leave to simmer for 15 minutes. Drain and remove the garlic, but keep the bay leaf. At the same time, heat a …
From vidarbergum.com


EGGPLANTS WITH LENTILS, COOKED IN OLIVE OIL ... - OZLEM'S …
2010-05-06 240 ml/ 8 lf oz / 1 cup water. Crusty bread to serve. Put lentils in a pan of boiling water, stir and cover. Simmer in low heat for 15 minutes. Drain its water and set aside. Using a vegetable peeler, peel the eggplants in zebra stripes. Cut the eggplant in half lengthways and then cut each half into medium thick slices.
From ozlemsturkishtable.com


BEST TURKISH AUBERGINE (EGGPLANT) RECIPES - TURKEY'S FOR LIFE
2021-11-13 The aubergine or eggplant is a key ingredient in Turkish cuisine and is celebrated in various dishes. Sometimes, it is the star of the show. Whilst other times, it is used to add subtle flavour. Whether being used as a meze or as part of a main dish, here are all of our favourite easy Turkish aubergine (eggplant) recipes.
From turkeysforlife.com


FOODCOMBO
total -> aaaa2021
From foodcombo.com


TURKISH "SPLIT BELLY" EGGPLANTS RECIPE | SIDECHEF
Step 2. Add Ground Beef (8 oz) and cook until beef begins to brown. Then add Canned Crushed Tomatoes (1 cup) and Fresh Parsley (1/2 cup) . Season with Salt (1/2 tsp) and pepper. Cook for 2-3 minutes and set aside. Step 3. Peel each Eggplants (4) to black and white by removing stems and using a vegetable peeler.
From sidechef.com


TURKISH IMAM BAYILDI RECIPE (VEGETARIAN STUFFED EGGPLANT) - GIVE …
2021-08-05 Add the chopped green peppers and cook them for about 2-3 minutes. Then, add in your tomatoes, garlic, sugar, salt, and black pepper. Cook these ingredients together for roughly 5 minutes. Remove the filling from the heat and add your freshly chopped mint and parsley. Third, stuff the eggplants.
From giverecipe.com


IMAM BAYILDI - HEALTHY TURKISH EGGPLANT CASSEROLE RECIPE
2019-02-04 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.
From feedmephoebe.com


SULTAN'S DELIGHT (MEAT STEW ON EGGPLANT MASH) - TURKISH …
Add your 1 cup (200 ml.) hot water. Bring your stove to a slow heat and cook your meat until it gets soft for about 25-30 minutes. Keep an eye on water level while cooking and add more if necessary. Add your 2 tsp. thyme, 1 tsp. red pepper flakes and salt when it’s nearly ready and stir a little. The consistency of the stew shouldn’t be ...
From turkishfoodchef.com


10: TURKISH-STYLE EGGPLANT & LENTILS WITH GARLIC YOGURT - ONE …
2018-10-02 Lesson of the week: Read the recipe thoroughly first. To appropriately quote The Good Place (YAY SEASON 3 IS HERE), Holy motherforking shirtballs. Not sure how many times I'm going to need to learn this the hard way, but here we are again. And once again, I'm doing all of this on a Monday night, cutting it down to the wire. (Roll background music...) The …
From onedamnrecipe.com


TURKISH RECIPES | HOW TO COOK DELICIOUS TURKISH ROASTED EGGPLANT …
2021-03-20 Then, put your eggplant into a fine wire strainer, and squeeze out any excess liquid. Transfer the pulp to a mixing bowl. Afterward, add the olive oil, salt, pepper, and optional crushed garlic. With a fork, whip the mixture until it becomes homogenous, light, and fluffy with no large chunks or strings of eggplant.
From doyouknowturkey.com


TURKISH AUBERGINE MEZE | RECIPE | KITCHEN STORIES
Step 4 / 4. 150 ml water (boiling) Add the water, cover the lid and simmer on a low heat for 10-15 minutes until most of the water is absorbed. Serve at …
From kitchenstories.com


EGGPLANT AND LENTIL STEW WITH POMEGRANATE MOLASSES RECIPE
Rinse the eggplant and pat dry. Spread 1/2 cup of the vegetable mixture in the casserole and top with half of the eggplant. Cover with half of the lentils and half of the remaining vegetable mixture.
From foodandwine.com


10 BEST TURKISH EGGPLANT RECIPES | YUMMLY
2022-06-10 Turkish Eggplant, Tomato and Lentil Stew with Pomegranate The Taste Space lentils, extra virgin olive oil, garlic, salt, tomato paste, onion and 6 more Turkish Eggplant and Cheese Casserole (Almodrote de Berengena) Poppy and Prune
From yummly.com


TURKISH EGGPLANT STEW WITH FRESH TOMATOES - THE VEGAN ATLAS
2021-08-11 Add the onion and sauté over medium-low heat until translucent. Add the garlic and continue to sauté until the onion is golden. Add the eggplant, tomatoes, lemon juice, and sugar. Cook over low heat for 20 minutes, or until the tomatoes have softened into a sauce and the flavors have melded. Stir in the parsley, then season with salt and pepper.
From theveganatlas.com


AUTHENTIC TURKISH VEGAN STEW (GüVEç) - THE BALKAN FOODIE
2021-04-09 Pour 1/2 of the oil in the bottom of the clay pot. Heat the oil in the oven until hot. Place the chopped onion, cumin seeds and bay leaf in the pot. Sauté the onions, bay leaf and cumin seeds in the oven for a few minutes. Arrange the cubed potatoes on the bottom of the pot. Mix the rest of the vegetables together.
From thebalkanfoodie.com


TURKISH LAMB STEW WITH EGGPLANT - CAROLINE'S COOKING
2021-11-04 Add the onions and cook for around 5 minutes until softened and translucent. Add the lamb and brown on all sides then add the green pepper and garlic. Stir and cook a couple more minutes. Add the tomatoes, thyme, oregano and tomato paste to the pot. Stir through to mix and cook a minute then add the stock/water.
From carolinescooking.com


TURKISH EGGPLANT (AUBERGINE) LENTIL STEW RECIPE - FOOD.COM
Mar 14, 2015 - Thanks to friedel for sending me some pomegranate molasses! I am having so much fun with it, and this is a great vegetarian recipe. This really tastes better if you make it a day in advance and let the flavors blend. It can be served hot, warm, or at room temp.
From pinterest.com


SPICY LENTIL AND EGGPLANT STEW | RECIPE | KITCHEN STORIES
Step 4/4. Deglaze with wine, then add the onion mixture back to the pot along with the broth, water, lentils, harissa, salt and pepper. Bring to a boil, then let simmer for approx. 40 minutes or until lentils are cooked through. Meanwhile, finely chop the preserved lemon and stir into the stew. Salt and pepper to taste again, then serve topped ...
From kitchenstories.com


EGGPLANT & LENTIL STEW - KATIE'S CONSCIOUS KITCHEN
2022-01-09 Stovetop Instructions. Heat the oil in a large pot, cast iron pan, or dutch oven medium heat. Add the diced onions and eggplant and cook for about 10 minutes, stirring occasionally. It's ok if the eggplant sticks, it will release from the pan when the liquid is added. Add the garlic, and stir for a minute or two until fragrant.
From katiesconsciouskitchen.com


TURKISH EGGPLANT STEW - VEGKITCHEN
2012-10-29 Preheat the oven to 450 degrees. Prick the eggplants in several places with fork; place on a foil-lined baking sheet. Bake until softened and collapsed, about 45 to 55 minutes. Cool, slice open and scoop the pulp from the skin. Discard the skin and chop the pulp.
From vegkitchen.com


TURKISH EGGPLANT (AUBERGINE) CASSEROLE RECIPE - FOOD NEWS
How to cook eggplants and zucchini in the oven? Instructions Preheat the oven at 200 degrees Celsius (390 F). Add the tomatoes, tomato paste, parsley …
From foodnewsnews.com


IMAM BAYıLDı | STUFFED AUBERGINE OR EGGPLANT TURKISH RECIPE
A good squeeze of lemon juice. A pinch of sugar. ½ cup (4 fl oz, 125ml) water. Wash the aubergines well and remove the stems. Peel the skin lengthwise in ½ inch strips, to give a nice striped effect. This will help the aubergine absorb the flavours while cooking, even if the stripes disappear to some extent when cooked.
From petersommer.com


EGGPLANT (AUBERGINE) POT STEW AND BEAUTIFUL WINTER FROST AT WISLEY ...
2010-12-10 I love dipping the crusty bread to its juice. Also the lentil/bulgur patties (recipe is under the section of mezes in the blog) goes very well to dip into the yummy juice of the stew. Christmas Eve dinner is traditionally Turkish dinner in our home, as our international (extended) family loves Turkish cooking, especially the aubergines. So this ...
From ozlemsturkishtable.com


EGGPLANT LENTIL STEW WITH POMEGRANATE MOLASSES / TURKISH LENTIL …
Eggplant Lentil Stew With Pomegranate Molasses Puy lentil and aubergine stew (simple, pg 159) few things bring me more pleasure in the kitchen than taking a set of familiar ingredients and seeing them in a new light. It's happened here with this stew and also the puy lentil and aubergine dish on page 166. (2) a casserole is also a stew or ...
From asiannoodlebowl.galeborg.com


TURKISH-STYLE BEEF AND EGGPLANT STEW RECIPE | REAL SIMPLE
Directions. Instructions Checklist. Step 1. Line a 6-quart slow cooker with a slow cooker liner, if desired. Combine vinegar, tomato paste, cumin, Aleppo, salt, black pepper, and ¾ cup water in cooker. Add beef, eggplants, bell peppers, and onion; stir to combine. Cover and cook until meat is very tender, 6 to 7 hours on low or 4 ½ to 5 hours ...
From realsimple.com


GREEK-STYLE LENTIL AND EGGPLANT BAKE - MEDITERRASIAN
WHILE the eggplant cooks make the lentil sauce. HEAT 2 tablespoons of olive oil in a pan and cook the onion for 5 minutes, stirring occasionally. ADD the garlic and cook 2 minutes. ADD the canned tomatoes, tomato paste, salt, oregano, cinnamon and pepper and bring to a boil. REDUCE the heat to low and simmer, uncovered, for 10 minutes.
From mediterrasian.com


TURKISH EGGPLANT LENTIL STEW - FINGER LAKES FEASTING
2014-12-07 Mix onions, garlic, tomato, tomato paste, mint and red pepper. In a crock pot layer the lentils, eggplant and onion-tomato mixture and salt to taste. Add 2 Tbs. olive oil and the pomegranate molasses. Put the crock pot on low for 5-6 hours or until the lentils and eggplant are fully cooked. Check a few times and add water if necessary.
From fingerlakesfeasting.com


TURKISH BAKED EGGPLANT FILLED WITH GROUND BEEF RECIPE
2019-08-16 Prepare the filling. Put the olive oil in a large skillet. Fry the onions until they become tender and reduced. Add the ground beef and brown it thoroughly. Using a sharp paring knife, peel five of the tomatoes and dice them into cubes. Once the meat is nicely browned, add the cubed tomato and continue stirring.
From thespruceeats.com


EGGPLANT AND LENTIL STEW - RECIPES - SUR LE PLATSUR LE PLAT
2022-03-21 First, sauté onions and garlic and thyme in a dutch oven or deep sauté skillet. Next, add the eggplant and tomatoes to the hot olive oil and cook until golden and tender. The tomatoes will begin to char a little. Finally add the lentils, stock, water, and dry white wine. Cook the lentils until tender but not mushy.
From surleplat.com


TURKISH EGGPLANT IN TOMATO SAUCE - LIDIJA'S KITCHEN
2018-05-03 Heat 2 tablespoons of olive oil in a sauté pan. Add the garlic and sauté for 30 seconds. Add the tomatoes, tomato paste and sugar, let simmer uncovered over medium heat until sauce thickens, about twenty minutes. Check for seasoning and adjust if necessary. Drain your eggplant in a colander.
From lidijaskitchen.com


TURKISH AUBERGINE IN TOMATO SAUCE (SOSLU PATLıCAN) | RECIPE | A …
2022-05-10 Instructions. Preheat the oven to 220 C (430 F). Line two baking sheets with baking paper. Mix the diced aubergine with 150 ml of the olive oil and some salt and pepper. Transfer to the baking sheets and roast until all the pieces are completely soft, 25-30 minutes or longer.
From vidarbergum.com


Related Search