5.0 from 12 votes
Soslu patlican (Turkish eggplant recipe)
Soslu Patlıcan is a vibrant Turkish mezze featuring succulent roasted eggplant, smoky Aleppo pepper flakes, and a perfect balance of savory and aromatic ingredients. This vegan and gluten-free masterpiece shows off the healthy simplicity of rural Turkish culinary heritage, and you will love every bite of it!
Prep Time
5 mins
Cook Time
5 mins
Total Time
47 mins
Servings: 6 (yield: 6 cups)
Calories: 320 kcal
Course:
Side Dish
Cuisine:
Turkish
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 ground black pepper
To garnish:
- 1 tablespoon extra virgin olive oil
- ¼ cup fresh parsley 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.
Cup of Yum
Notes
- 🔥 Roasting Perfection: Achieving perfectly roasted eggplant is essential. Take your time with this long, hot roast to ensure the eggplant is soft and tender. Rushing leads to undercooked eggplant, which is far from desirable. Well-roasted eggplant is a pure culinary delight.
- 🔥
- 🌟 Tender Eggplant Care: Treat your roasted eggplant with care when combining it with the sauce. Vigorous stirring risks turning the eggplant into an unwanted mash, which can negatively impact the dish’s texture.
- 🌟
- 👌 Flavor Harmony: Finding the ideal balance between sweet and savory is paramount. Adjust the salt, pepper, and sugar thoughtfully to create a harmonious flavor profile. Seasoning plays a pivotal role in achieving a well-rounded taste.
- 👌
Nutrition Information
Calories
320kcal
(16%)
Carbohydrates
16g
(5%)
Protein
3g
(6%)
Fat
29g
(45%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
3g
Monounsaturated Fat
21g
Sodium
497mg
(21%)
Potassium
547mg
(16%)
Fiber
6g
(24%)
Sugar
9g
(18%)
Vitamin A
918IU
(18%)
Vitamin C
38mg
(42%)
Calcium
42mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6(yield: 6 cups)
Amount Per Serving
Calories 320
% 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.