Serves 4 as a side
Prep time - 20mins.
Cooking time - 60mins.
Soslu Patlican basically means saucy aubergine. This dish is very similar to a ratatouille with the main ingredient being aubergine, alongside peppers and tomatoes. We love to make a big batch of this and have it throughout the week either for lunch with a pitta bread, next to a kebab like our Classic Chicken Shish or even next to eggs. We usually serve this at room temperature but it is just as good hot as well. Traditionally it is cooked by frying the aubergines but we tend to roast them instead to be a little bit healthier and if you wanted to add a little bit of heat then you could add a tablespoon of Turkish Chilli Sauce for a kick!
Ingredients
- 4 Aubergines, we tend to use Turkish Aubergines which are smaller so if using larger aubergines then use 3, chopped into 2cm chunks.
- 1 Yellow Pepper, sliced into 2cm pieces
- 2 Small Green Peppers, we usually use Turkish Green Peppers which have thinner skin, sliced into 2cm pieces.
- 1 large Onion, sliced
- 3tbsp Olive Oil
- 2 Garlic Cloves
- 1tbsp Tomato Paste
- 400g Chopped Tomatoes
- 150ml water
- 1tbsp Sugar
- 1.5tsp Salt
Cooking Instructions
- Place the chopped aubergine into a large bowl and pour over cold water until the aubergine is covered and add 1tbsp salt. Leave for 30mins.
- Pre heat the oven to 200c.
- After the aubergine has soaked for 30mins, pat it dry and place in a roasting dish and cover with 2tbsp Olive Oil and bake in the oven for 20-25mins, turning half way.
- While the aubergine is in the oven, put the remaining 1tbsp Olive Oil into a large pan or saucepan which has a lid. Add the onion and fry off over a medium heat for 5mins, then add the peppers and garlic and fry off on a low heat for another 15mins.
- Add the tomato paste, sugar, salt and chopped tomatoes to the onions and peppers and mix.
- Remove the aubergine from the oven and add to the pan, along with the water. Bring to the boil and then reduce the heat to low and place on the lid. Leave to cook on low for 25-30mins or until the aubergine is soft and the sauce has reduced.
- Remove from the heat and leave to cool. We usually serve this at room temperature with a drizzle of Extra Virgin Olive Oil.
