Soslu Patlican Yemegi is a traditional Turkish dish featuring tender eggplants simmered in a rich tomato sauce,
often served as a mezze (appetizer) or side dish. This flavorful and aromatic dish highlights the simple yet delicious flavors of Mediterranean cuisine, making it perfect for any meal.
For the Eggplant – 3 medium-sized eggplants – 1 tablespoon salt (for sweating the eggplants) – 1/4 cup olive oil (for frying)
For the Tomato Sauce – 3 tablespoons olive oil – 1 large onion, finely chopped – 4 cloves garlic, minced – 4 medium tomatoes, peeled and diced – 1 tablespoon tomato paste – 1 teaspoon sugar (optional, to balance acidity)
– 1 teaspoon ground cumin – 1/2 teaspoon paprika – 1/4 teaspoon red pepper flakes (optional, for a spicy kick) – Salt and pepper, to taste – 1/2 cup water or vegetable broth – 2 tablespoons fresh parsley, chopped (for garnish)
Optional Toppings – Fresh parsley, chopped – Plain yogurt (for serving) – Fresh mint leaves (for garnish) – Lemon wedges (for serving)
Prepare the Eggplant 1. Peel and Slice Eggplants: Peel the eggplants in alternating strips, leaving some skin on for texture. Cut them into 1/2-inch thick rounds.
– Sweat the Eggplants: Sprinkle the eggplant slices with salt and place them in a colander. Let them sit for about 30 minutes to draw out excess moisture and reduce bitterness. – Rinse and Pat Dry: Rinse the eggplant slices under cold water to remove the excess salt, then pat them dry with paper towels.