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Eggplant dish - Turkish recipe Soslu patlıcan

You can serve Soslu patlıcan with rice as a main course or you can even serve it as a salad. Just try it and you will love love love!

Servings: 4


  • Prep Time: 30 mins
  • Cook Time: 30 mins
  • Total Time: 1 hours 0 mins




  • 2 eggplants
  • lemon juice
  • 150 grams of chopped onion
  • 1 large red bell pepper chopped into cubes
  • 1 hot pepper (give up, if you don't like it too hot), cleaned of seeds and ribs and finely chopped
  • 300 grams of well-ripened, fleshy tomatoes, without many seeds, scalded, peeled and diced
  • 2 good cloves of garlic, crushed
  • 130 ml. of extra virgin olive oil
  • salt and pepper to taste
  • hot pepper flakes, for garnishing the dish
  • chopped green parsley for sprinkling


Eggplant preparation

  1. The eggplant is washed well and peeled, keeping it on certain parts.Prepare a large bowl of cold water (3-4 liters) in which we dissolve 1 tablespoon with a pinch of salt and lemon juice. Eggplants, cleaned as described above, are placed in this bowl.
  2. We cover the eggplant with a plate, so that it stays well immersed in the water with salt and lemon. The salt will extract the bitter juice from them and the lemon will prevent them from oxidizing. We leave them like this for at least half an hour.
  3. After they have softened well, remove the eggplant from the brine. We squeeze them lightly, pressing them, then we blow them with kitchen towels. We can cook the eggplants in the pan or in the oven, I preferred to make them in the oven, so I turned on the oven and set it at 180 ° C, ventilated.

Cooking eggplant

  1. While the oven is heating, cut the eggplant into cubes of about 3 cm / side. Prepare a tray with baking paper, put the eggplant on it and sprinkle with 100 ml. olive oil. Mix well, practically, the eggplant will immediately absorb all the oil. It may seem like a lot of oil, but this eggplant dish is in the category of Turkish dishes
  2. Sprinkle the eggplants with a pinch of salt and place in a preheated oven at 180 ° C, with ventilation, or static 190 ° C. If you prefer to fry them, heat ¹⁄3 of the same amount of oil (100 ml) in three slices, and fry the eggplant, one at a time, until browned and soft and creamy.
  3. In the oven, the eggplants are ready in about 25 minutes, ie when they are slightly browned and each cube is soft and creamy.

Cooking the dish

  1. As long as the eggplant is baked, we have enough time to prepare the base for our eggplant dish. In a large, deep frying pan, put the rest of the oil and heat over medium heat. Add the chopped onion, diced bell pepper and, if using, finely chopped hot pepper, finely chopped seeds and ribs. Sprinkle a little salt and reduce the heat to low. Fry the vegetables, stirring often, until well softened, without browning.
  2. After the vegetables in the pan have softened well, add the peeled and diced tomatoes. Bring to a good boil to form the sauce.
  3. Now add the already ripe eggplants. They mix easily, because they are soft and the last thing we want would be to crush them. Now add to the eggplant dish the crushed garlic and 50-60 ml hot water.
  4. Let it simmer for 5 minutes, to make all the flavors well. Turn off the heat and season with salt and pepper to taste.When serving, sprinkle with chopped green parsley