Braised Eggplant with Garlic

Name: Braised Eggplant with Garlic
Total time: 90 min
Ingredients: 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

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

By Scott Conant

Updated on September 1, 2015

Active Time:

30 mins

Total Time:

1 hrs 30 mins

Yield:

6

Ingredients

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

Directions

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.
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.
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.