In Turkish cuisine, aubergine (what some call eggplant) is a star. It’s incredibly versatile, showing up in everything from mezes (small plates) to hearty main courses. And while Turkish food often incorporates meat into vegetable dishes, there’s a growing interest in vegan and vegetarian options.
That’s where these Turkish aubergine recipes come in! We’re exploring some of the most delicious ways to enjoy this flavorful vegetable, from the tangy Soslu Patlıcan to the vibrant Şakşuka and the stuffed delight that is Karnıyarık.
Get ready to dive into detailed recipes, discover variations, and find serving suggestions that will bring the taste of Turkey to your table. Whether you’re a seasoned cook or just starting out, there’s an aubergine adventure here for you.
Soslu Patlican: Turkish Eggplant in Tomato Sauce
If you’re looking for a simple Turkish eggplant dish that’s both delicious and healthy, Soslu Patlıcan is a great option. This baked eggplant recipe features a flavorful tomato sauce and is naturally vegan and gluten-free.
Think of it as a healthier cousin to Şakşuka, since the eggplant is baked instead of fried, which really cuts down on the fat.
Key Ingredients
The stars of Soslu Patlıcan are, of course, eggplant and tomatoes, along with onions, garlic, and a blend of aromatic spices. Aleppo pepper flakes add a unique and slightly fruity heat, and a generous drizzle of extra virgin olive oil ties all the flavors together.
Recipe and Preparation
Here’s a brief overview of how to make this dish:
- Roasting the eggplant: Cut the eggplant into bite-sized pieces and roast them at 400°F (205°C) for 35-40 minutes. You’ll know they’re ready when they’re tender and slightly browned.
- Preparing the tomato sauce: Sauté diced onions, garlic, and peppers in olive oil for about 7-8 minutes, until softened. Then, add crushed tomatoes and cook for another 8-9 minutes, allowing the sauce to thicken.
- Combining eggplant and sauce: Gently fold the roasted eggplant into the tomato sauce, being careful not to mash the eggplant. Cook for an additional 5 minutes to allow the flavors to meld.
Serve Soslu Patlıcan warm or at room temperature as a side dish or a light meal. It’s delicious on its own or served with crusty bread for dipping.
Karniyarik: Turkish Stuffed Aubergine
Karnıyarık, which translates to “split belly,” is a beloved Turkish dish featuring eggplant stuffed with a savory meat filling. It’s an “oturtma” dish, which means it’s cooked in a pan with a small amount of liquid, similar to moussaka and other baked casseroles.
Traditionally, karniyarik is made with lamb, but you’ll often find it made with ground beef these days. For a vegan version, you can try Imam Bayildi, which is essentially karniyarik but with a lentil and vegetable filling instead of meat.
How to make karniyarik
The key to great karniyarik is to get the eggplant super soft. Here’s how you do it:
- Prep the eggplant. Turkish cooks tend to use longer, slim aubergines, because they cook more quickly and evenly. Roasting the eggplant in the oven also helps with even cooking. Whatever method you choose, cook the eggplant until it’s very, very soft.
- Make the filling. Sauté diced onion and minced garlic in olive oil until fragrant, then add ground lamb or beef (or lentils and diced veggies for a vegan version) and cook until browned. Stir in tomato paste, Turkish spices like cumin and Aleppo pepper, and chopped tomatoes. Simmer until the sauce thickens.
- Assemble and bake. Split the softened eggplants lengthwise and spoon the meat sauce into the split. Top with tomato slices. Make a separate, thin tomato sauce and pour it around the stuffed eggplants in a baking dish. Bake at 425°F (220°C) for 25 to 40 minutes, or until bubbly and heated through.
Şakşuka: Aubergine and Pepper Dip
Şakşuka is a Turkish meze, or appetizer, made with eggplant and peppers swimming in a spiced tomato sauce. It’s absolutely delicious served with warm pita bread or as a side dish.
Don’t confuse it with Middle Eastern Shakshuka, which is a completely different dish.
The key ingredients in şakşuka are aubergine (eggplant), peppers, tomatoes, garlic, and a mix of Turkish spices. Extra virgin olive oil is a must for that authentic flavor.
Recipe Variations and Adaptations
You can easily adapt this recipe to suit your tastes and dietary needs.
Roasting Vegetables for Enhanced Flavor
Roasting the vegetables before adding them to the tomato sauce brings out their natural sweetness and adds a depth of flavor that’s simply irresistible.
Adjusting for Different Ages
Believe it or not, şakşuka is suitable for babies and toddlers (6 months and older). Just blend it up to hide the vegetables, and they’ll never know!
Adding Other Vegetables
Feel free to get creative and add other vegetables to the mix. Zucchini, onions, and mushrooms all work well in this dish.
Serving Suggestions and Pairings
Here are a few ideas about what to serve with these aubergine dishes.
Soslu Patlican
This saucy eggplant goes well with vegan labneh, Turkish orzo rice, Ezme salad, Yalya Corbasi (yogurt soup), or Ezogelin soup.
Karniyarik
Traditionally, you would serve Karniyarik with Turkish rice and a simple salad.
Saksuka
Saksuka is a classic meze, or Turkish appetizer. You can serve it with other dips and small plates. I sometimes give my toddler a plate with saksuka, babaganoush, labneh, cucumber, chicken gyros, and pita bread. She loves it!
Final Thoughts
From Soslu Patlıcan (Turkish Eggplant Salad) to Karnıyarık (Stuffed Eggplant with Ground Meat) and Şakşuka (Turkish Eggplant with Tomato and Pepper), Turkish cuisine offers a wide variety of delicious aubergine recipes.
These dishes are not only flavorful but also versatile and healthy. You can easily adapt them to suit your dietary needs and preferences, whether you’re vegetarian, vegan, or simply looking for a nutritious meal.
So, why not try one of these recipes tonight and discover the rich flavors of Turkey? Don’t be afraid to experiment with different spices and ingredients to create your own unique twist on these classic dishes. Afiyet olsun!