Eggplant Sauce (soslu Patlican) Recipe
Fried cubes of eggplant topped with spiced tomato sauce, sautéed onions, tomatoes, peppers, garlic and olive oil.
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Ingredients
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Eggplant
Spiced Tomato Sauce
Method
Preparing Eggplant
- 1
Cutting the Eggplant
Wash and dry the eggplants. Cut them into small cubes (about 1-inch pieces).
- 2
Salting the Eggplant
Place the cubed eggplants in a colander and sprinkle with salt. Let them sit for 30 minutes to draw out excess moisture and bitterness.
- 3
Rinsing and Drying
After 30 minutes, rinse the eggplant cubes under cold water to remove the salt. Pat them dry with paper towels.
- 4
Frying the Eggplant
In a large skillet, heat 1 cup of olive oil over medium heat. Once hot, add the eggplant cubes and fry until golden brown and crispy, about 5-7 minutes. Remove from the skillet and drain on paper towels.
Making the Spiced Tomato Sauce
- 5
Sautéing Onions and Garlic
In the same skillet, add a bit of the remaining olive oil if needed. Sauté 1 chopped onion and 3 minced garlic cloves over medium heat until the onion is translucent, about 5 minutes.
- 6
Adding Peppers and Tomatoes
Add 1 chopped bell pepper and 2 diced tomatoes to the skillet. Cook for an additional 5 minutes until the vegetables soften.
- 7
Incorporating Spices
Stir in 2 tablespoons of tomato paste, 1 teaspoon of cumin, 1 teaspoon of paprika, 1 teaspoon of black pepper, and 1 teaspoon of red pepper flakes. Mix well and cook for 2 more minutes.
- 8
Simmering the Sauce
Pour in 1 cup of water, stir to combine, and bring the sauce to a boil. Reduce heat and let it simmer for 10 minutes, stirring occasionally.
Combining and Serving
- 9
Combining Eggplant with Sauce
Once the sauce has simmered, add the fried eggplant cubes back into the skillet. Stir well to coat the eggplant with the sauce.
- 10
Serving
Serve the Eggplant Sauce warm as a main dish or as a side. Garnish with fresh herbs if desired.
