Here’s a simple, delicious roasted eggplant stew shared with me by a Turkish friend. Eggplant is always abundant in the Mediterranean, so it’s not unusual to find it used widely in many cuisines in the region. Serves: 8 to 10
- 2 medium eggplants (2 pounds)
- 1 tablespoon extra-virgin olive oil
- 1 medium onion, chopped
- 1 large carrot, sliced
- 1 medium red bell pepper, cut into small strips
- 14- to 16-ounce can diced tomatoes, undrained
- Juice of 1/2 to 1 lemon, or to taste
- 1 teaspoon natural granulated sugar
- 1/4 to 1/2 cup chopped fresh parsley, to taste
- Salt and freshly ground pepper to taste
- Hot cooked rice (optional)
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.
In a large, heavy saucepan, heat the oil over medium heat. Add the onion; sauté until golden, 5 to 7 minutes.
Add eggplant, carrot, bell pepper, tomatoes, lemon juice, and sugar. Simmer gently, covered, 20 minutes.
Add the parsley, then season with salt and pepper. Simmer 10 minutes longer. Serve alone or over rice.
- Explore more eggplant recipes on VegKitchen.