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Recipe Turkish Eggplant Easy One Pot Casserole

Turkish one pot easy eggplant casserole Recipe #vegetarian #garden #recipe #aboutthegarden

A popular ingredient within the Turkish kitchen is eggplants (patlican – pronounced pat-ly-can ) of course I use to hate eggplants growing up, I don’t know if it was because I feared the taste of anything belonging to the ‘veggie’ family or because mum use to make this each week but now after my gastric surgery and my taste buds discovering the world of vegetables, I find myself making this easy one pot casserole dish ONCE a month.

Ingredients

  • 3 medium eggplants – peeled making a stripe pattern (see photos) and cut into cubes
  • 1 onion – diced
  • 2 carrots – diced to liking
  • 1 can of diced tomatoes
  • 1 tablespoon tomato paste
  • 3 spoons of oil
  • water
  • Salt, pepper & paprika

delicious and easy turkish dish using eggplant

 

Method

  • Place the cubed eggplants into a large bowl of salty cold water – this removes the bitter taste.
  • In a large pot sauté the onions with oil til softened
  • Add tomato paste, canned tomatoes and paprika
  • Empty and wash the eggplants under running water.
  • Add carrots, eggplant and enough water to cover the mix – add your salt & pepper to your liking.
  • Once it starts to boil, simmer on reduce heat til the eggplant & carrots have softened.
  • Serve with rice and salad.

vegetarian dish to use the eggplant from your garden

Recipe Turkish Eggplant Easy One Pot Casserole
A delicious Turkish Recipe using fresh ingredients from the garden including eggplant and carrots.
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Total Time
6 hr
Total Time
6 hr
899 calories
125 g
0 g
46 g
21 g
3 g
2292 g
465 g
54 g
0 g
40 g
Nutrition Facts
Serving Size
2292g
Amount Per Serving
Calories 899
Calories from Fat 403
% Daily Value *
Total Fat 46g
71%
Saturated Fat 3g
17%
Trans Fat 0g
Polyunsaturated Fat 9g
Monounsaturated Fat 31g
Cholesterol 0mg
0%
Sodium 465mg
19%
Total Carbohydrates 125g
42%
Dietary Fiber 64g
254%
Sugars 54g
Protein 21g
Vitamin A
425%
Vitamin C
110%
Calcium
27%
Iron
36%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. • 3 medium eggplants – peeled making a stripe pattern (see photos) and cut into cubes
  2. • 1 onion – diced
  3. • 2 carrots – diced to liking
  4. • 1 can of diced tomatoes
  5. • 1 tablespoon tomato paste
  6. • 3 spoons of oil
  7. • water
  8. • Salt, pepper & paprika
Instructions
  1. • Place the cubed eggplants into a large bowl of salty cold water – this removes the bitter taste.
  2. • In a large pot sauté the onions with oil til softened
  3. • Add tomato paste, canned tomatoes and paprika
  4. • Empty and wash the eggplants under running water.
  5. • Add carrots, eggplant and enough water to cover the mix – add your salt & pepper to your liking.
  6. • Once it starts to boil, simmer on reduce heat til the eggplant & carrots have softened.
  7. • Serve with rice and salad.
Notes
  1. • I make this recipe in my slow cooker on high for about 6 hours, just saute the onions in a pan before adding it to the slow cooker;
  2. • I usually add meat and potatoes (cut into cubes) – but we are fasting at the moment and I try to avoid much meat during this month (kind of like a detox in my opinion).
  3. • This will feed a large family of 5 – 7, if you want to make something smaller only use 1-2 eggplants & 1 carrot.
  4. • With my fussy eaters, I peel all the skin off the eggplant to disguise what it really is
  5. • Finally, I placed the left overs into the freezer to use next time – just add a little water and reheat on the stove not microwave (gives a nicer taste).
beta
calories
899
fat
46g
protein
21g
carbs
125g
more
About The Garden Magazine http://www.aboutthegarden.com.au/
For more Turkish or Mediterranean recipes by Songul him, visit her blog Unorganised Mum.

How to Grow Eggplant How to Grow Tomatoes How to Grow Potato

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