lifestyle

Sour Eggplant Stew
(Ekşili Patlıcan)
by Isilay

Note: Eggplant dishes from the southeastern part of Turkey are usually cooked with a sour ingredient, lemon or pomegranate molasses.

Ingredients

• 4 medium size eggplants, stem removed, peeled in occasional vertical stripes, and cut into edible chunks
• 2 medium onions, thinly sliced in half moons
• 4-5 tomatoes, diced
• 5-6 cloves or garlic, minced
• 1 tsp sugar
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1 tsp crushed red pepper flakes (optional)
• juice of 1 lemon
• a generous 1/4 cup olive oil
• 1/2 bunch parsley, chopped

Directions

• Place eggplant chunks in salted cold water for half an hour.
• Drain eggplants and squeeze them to remove excessive water.
• Mix eggplants with other ingredients in a pot (save half of the parsley).
• Cover and cook on low heat for 30-40 minutes, until eggplants are cooked (no water is necessary).
• Sprinkle rest of the parsley and serve hot or cold. Sour eggplant stew is even better the next day.

 
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