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

Scott Conant
September 2015

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Recipe Summary

active:
30 mins
total:
1 hr 30 mins
Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.