Soslu patlican (Turkish eggplant recipe)
User Reviews
5
Soslu patlican (Turkish eggplant recipe)
Description
Soslu Patlican (Turkish eggplant recipe) uses peeled, diced eggplant roasted until very soft, then folded into a sauce made from sautéed red onion, garlic, Aleppo pepper, diced red bell pepper, and tomatoes simmered with water, sugar, salt, and pepper. The long roasting time softens the eggplant thoroughly, allowing it to absorb the flavorful sauce well. Aleppo pepper provides a mild heat and fruity note, while the touch of sugar balances acidity. Parsley and additional Aleppo pepper garnish the dish, adding freshness and color.
The combination results in a deeply savory and tender vegetable dish with a softly spiced, slightly sweet tomato base. It’s a good accompaniment to grilled meats or served as part of a mezze spread. Care is taken to gently fold in the eggplant to preserve texture and avoid mashing. Properly roasting the eggplant is key to developing the ideal softness without drying.
Adjust seasonings carefully to achieve a harmonious sweet and savory flavor, especially balancing salt and sugar. The recipe emphasizes patience during roasting and gentle handling when combining ingredients for the best texture and taste.
Ingredients
Roasted Eggplant:
- 2.2 lb. eggplant (1 kg.) peeled and 2 cm. diced
- ⅔ cups extra virgin olive oil
Other Ingredients:
- 1 tablespoon extra virgin olive oil
- ½ cup red onion finely diced
- 4 cloves garlic sliced thin
- 1 teaspoon Aleppo pepper
- 1 red bell pepper diced
- 1 cup diced tomatoes
- ½ cup water
- 1 teaspoon sugar
- 1 ¼ teaspoon salt or to taste
- ½ teaspoon black pepper ground
To garnish:
- 1 tablespoon extra virgin olive oil
- ¼ cup parsley fresh leaves
- 1 teaspoon Aleppo pepper
- 2 tablespoons red onion finely minced
Instructions
- Preheat your oven to 400° F. (205° C). Line two baking sheets with parchment paper. You can get away with just one baking sheet, but the eggplant cooks better when there is more room for hot air to circulate around the pieces.
- In a mixing bowl, toss the diced eggplant with 150 ml of olive oil, salt, and pepper. Spread it evenly on the prepared baking sheets. Roast for 35-40 minutes until the eggplant pieces are completely soft.
- While the eggplant is roasting, heat the tablespoon of olive oil in a large, thick-bottomed pan or pot over medium heat. After 90 seconds, when the oil is hot, add the diced onion, garlic, Aleppo pepper flakes, and bell pepper. Cook until they soften but don’t brown, stirring regularly. This should take about 7-8 minutes.
- Stir in the diced tomatoes, water, sugar, salt, and pepper. Sauté for 8-9 minutes until the tomatoes release their juices and cook down slightly, stirring occasionally.
- Fold the roasted eggplant into the sauce. Continue to cook for about 5 minutes to allow the flavors of the sauce to absorb into the eggplant. Avoid over-stirring to prevent the eggplant from breaking into a mash.
- Serve the dish hot or at room temperature, drizzled with extra virgin olive oil, and garnished with a sprinkle of fresh parsley, Aleppo pepper flakes, and very finely minced red onion if desired.
Notes
- Roast the eggplant slowly until fully soft; undercooking results in a less desirable texture.
- Gently fold the roasted eggplant into the sauce to keep the pieces intact and avoid mashing.
- Adjust salt, pepper, and sugar to balance the flavor harmoniously.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6(yield: 6 cups)
Amount Per Serving
Calories 320 kcal
% Daily Value*
| Calories | 320kcal | 16% |
| Carbohydrates | 16g | 5% |
| Protein | 3g | 6% |
| Fat | 29g | 45% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 21g | 105% |
| Sodium | 497mg | 21% |
| Potassium | 547mg | 12% |
| Fiber | 6g | 24% |
| Sugar | 9g | 18% |
| Vitamin A | 918IU | 18% |
| Vitamin C | 38mg | 42% |
| Calcium | 42mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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