Patlican Soslu Recipe
Deep fried aubergine cubes in tomato sauce
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Ingredients
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Aubergine and coating
Tomato sauce (Patlican sosu)
Method
Aubergine and coating
- 1
Prepare aubergines
Trim ends of the aubergines and cut into 2–3 cm (3/4–1 in) cubes. Place cubes in a colander and sprinkle with 1 tablespoon fine sea salt. Toss and let sit 20–30 minutes to remove bitterness and excess moisture, then rinse briefly and pat dry with kitchen towels.
- 2
Set up coating station
In a shallow bowl combine flour, cornstarch (if using) and 1 tsp black pepper. In a second bowl whisk eggs with 2 tablespoons water until smooth. Have a tray ready for coated cubes.
- 3
Coat aubergine cubes
Working in batches, dredge aubergine cubes in the flour mixture, shaking off excess, then dip into the egg wash and return to the flour for a light second coating. Place coated cubes on the tray; do not overcrowd.
- 4
Deep-fry aubergines
Heat vegetable oil in a deep pot or heavy pan to 175°C (350°F). Fry coated aubergine cubes in batches (do not overcrowd) until golden brown and tender, about 3–4 minutes per batch. Use a slotted spoon to transfer to a paper towel–lined tray to drain. Keep warm in a low oven (90–100°C) if needed while you finish frying.
Tomato sauce (Patlican sosu)
- 5
Sweat onion and garlic
In a large skillet or saucepan heat 2 tablespoons extra virgin olive oil over medium heat. Add the finely chopped onion and cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add the minced garlic and cook 30–60 seconds until fragrant, taking care not to brown it.
- 6
Build the sauce
Stir in 1 tablespoon tomato paste and cook 1 minute to deepen flavor. Add the crushed tomatoes (or canned crushed), 1 teaspoon sugar, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon dried oregano and 1 teaspoon red pepper flakes if using. Bring to a gentle simmer and reduce heat to low.
- 7
Simmer and adjust
Simmer the sauce gently, uncovered, for 12–15 minutes, stirring occasionally, until it thickens slightly and flavors meld. If the sauce becomes too thick, stir in up to 50 ml water to reach a spoon-coating consistency. Taste and adjust seasoning.
- 8
Combine aubergine with sauce
Add the drained, fried aubergine cubes to the simmering tomato sauce and gently toss or spoon sauce over the pieces so they are well coated. Cook together on low for 2–3 minutes so the aubergine absorbs some sauce flavor. Avoid vigorous stirring to keep coated crust intact.
- 9
Finish and serve
Turn off heat and stir in chopped fresh parsley. Transfer to a serving dish and serve warm as a meze or side dish with crusty bread or rice.