Braised Eggplant with Garlic

This make-ahead Turkish vegetarian main dish gets robust flavor from onion, tomato, peppers and lots of garlic.

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  • Servings: 6

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  • 2 medium onions, finely chopped (2 cups)
  • 1 medium tomato, finely chopped (1 cup)
  • 6 garlic cloves, finely chopped
  • 2 long green peppers, finely chopped
  • 1/2 cup finely chopped parsley
  • 1 teaspoon sugar
  • Kosher salt
  • Pepper
  • 6 Italian baby eggplants (2 1/2 pounds)
  • 1 cup extra-virgin olive oil

How to make this recipe

  1. In a medium bowl, combine the onions with the tomato, garlic, peppers, parsley, sugar and 2 teaspoons of salt. Using your hands, knead the mixture until it is softened and well blended.

  2. Peel the eggplants lengthwise at 1/2-inch intervals to create stripes. On one half of each eggplant, make 4 lengthwise slits halfway through the flesh. Rub the eggplants 
all over and in the slits with 1/4 cup of the olive oil and season with salt and pepper.

  3. Arrange the eggplants slit side up in an ovenproof baking dish just large enough to hold them in a single layer. Spoon the filling liberally into the slits; some will spill out. Drizzle the remaining 3/4 cup of olive oil over the eggplants and add 1/2 cup of water to the baking dish. Cover and bake for about 
1 hour, until the eggplants are completely tender. Serve warm or at room temperature.

Make Ahead

The finished dish can be refrigerated for up to 3 days.

Serve With

Country bread. 

Contributed By Published September 2015

1041571 recipes/braised-eggplant-garlic 2015-08-13T15:51:32+00:00 Scott Conant side-dishes|weeknight-dinner|6|healthy|make-ahead|vegetarian|braising|gluten-free|fall|winter september-2015 recipes,braised-eggplant-garlic 1041571

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