Recipe Turkish Eggplant Easy One Pot Casserole

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

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.

Recipe Turkish Eggplant Easy One Pot Casserole

2014-09-02 19:01:22

A delicious Turkish Recipe using fresh ingredients from the garden including eggplant and carrots.

Write a review

Save Recipe

Print

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.

Does this look wrong?

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).

By Songul him

beta

calories

899

fat

46g

protein

21g

carbs

125g

more

About The Garden Magazine https://www.aboutthegarden.com.au/