Turkish Style Braised Eggplant

Submitted by threeovens

"This type of dish is traditionally served as a side dish after the main meat entree. You could also serve several similar dishes at once with some crusty bread or pita to sop up the sauces. Vegetables that are cooked by this method are rich and lush and delicate all at once. They are very different than vegetables boiled in water."

 

• Ready In: 1hr 15mins
• Ingredients: 15
• Serves: 4-6

ingredients

• 1 large eggplant (about 1 pound)
• 2 teaspoons salt
• 1⁄2 cup extra virgin olive oil
• 2 medium onions, roughly chopped
• 3 tablespoons pine nuts
• 1 large tomatoes, peeled cored and roughly chopped
• 1⁄4 cup raisins
• 1 teaspoon sugar
• 1 teaspoon cinnamon
• 1 teaspoon cumin
• fresh ground black pepper
• 1⁄2 cup fresh dill, roughly chopped
• 2 tablespoons fresh parsley, roughly chopped
• thick yogurt, for serving
• lemon wedge, for serving

directions

1. Trim both ends off the eggplant, then use a vegetable peeler to peel alternating strips of the skin; dice eggplant into 1 inch cubes and toss with the salt in a colander for 30 minutes up to 3 hours.
2. Rinse the eggplant well and gently squeeze out as much liquid as possible leaving cubes whole.
3. Heat 1/4 cup olive oil, over medium high heat in a large skillet; add eggplant and brown slightly, stirring occasionally, about 7 minutes.
4. Remove eggplant with tongs and set aside, to leave as much oil as possible in the pan.
5. Add remaining oil to pan along with the onions and pine nuts; cook, stirring occasionally, until onions are translucent and pine nuts are lightly browned, about 7 or 8 minutes.
6. Return eggplant to skillet with the tomato, raisins, sugar, cinnamon, cumin, and pepper; mix well, turn heat to low, cover, and cook, stirring once or twice, until the liquid has thickened a bit, 5 to 10 minutes.
7. Remove pan from heat and let cool to room temperature, uncovered, about 45 minutes; stir in the dill and parsley, adjust seasonings and serve with yogurt and lemon wedges.