Patlican Soslu Recipe

Slice and sweat

Trim ends from eggplants and cut into 1–1.5 cm thick rounds or lengthwise slices (your preference). Lay slices in a single layer on a tray or colander, sprinkle about 1 tsp of the salt evenly over them and let sit 20–30 minutes to draw out bitterness and excess moisture.

After 20–30 minutes, rinse the salt off the eggplant slices under cold water and pat dry thoroughly with kitchen towels. This step prevents the finished dish from becoming too salty and helps the eggplant brown better.

Fry eggplant

In a large skillet or sauté pan, heat 3 tablespoons of olive oil over medium-high heat. Fry the eggplant slices in batches so they do not overcrowd the pan, about 2–3 minutes per side, until browned and tender. Add more oil between batches if needed. Transfer cooked eggplant to a plate lined with paper towel to drain.

Sauté onions and peppers

Discard excess oil leaving about 1 tablespoon in the pan (or add 1 tablespoon if needed). Add the sliced onion and cook over medium heat until translucent, about 5 minutes. Add the sliced bell peppers and a pinch of salt, cook 6–8 minutes until softened and starting to caramelize.

Add garlic

Push the vegetables to the side, add 1 tablespoon olive oil if pan is dry, then add minced garlic. Cook 30–45 seconds until fragrant, stirring so garlic does not burn.

Stir in the tomato paste to coat the aromatics, cook 1 minute. Add the crushed tomatoes and 100 ml water and stir to combine. Season with 3/4 tsp salt (adjust to taste), 1/2 tsp dried oregano, 1/2 tsp sugar (optional), 1/2 tsp black pepper and red pepper flakes if using. Bring to a gentle simmer.

Simmer the sauce, uncovered, 8–10 minutes until it thickens slightly and flavors meld. Taste and adjust seasoning (add remaining salt or pepper if needed). If sauce is too acidic, add the optional lemon juice or another pinch of sugar.

Return the fried eggplant slices to the pan, nestling them into the sauce, and add the sautéed peppers and onions on top or mixed in. Spoon sauce over the eggplant so pieces are well coated. Reduce heat to low, cover, and simmer gently 8–10 minutes so eggplant absorbs sauce flavors and everything reheats evenly.

If the pan seems dry, swirl in the remaining 1 tablespoon olive oil before serving for silkiness.

Turn off heat. Sprinkle chopped fresh parsley over the dish. Let rest 5 minutes so flavors settle. Serve warm or at room temperature with crusty bread, rice, or as a mezze. Adjust final seasoning at the table.