Turkish delight on a plate—tender roasted eggplant brimming with a savory filling of tomatoes, onions, and fragrant herbs. This timeless Turkish dish brings vibrant flavors right to your table. #happycookingtoyou #foodfusion #araywahh
Ingredients:
-Cooking oil 2-3 tbs
-Pyaz (Onion) chopped 2 medium
-Lehsan (Garlic) chopped 1 tbs
-Tamatar (Tomatoes) chopped 2 large
-Tomato paste 1 & ½ tbs
-Himalayan pink salt 1 tsp or to taste
-Paprika powder ½ tsp
-Kali mirch powder (Black pepper powder) ½ tsp
-Sugar ½ tsp
-Lal mirch (Red chilli) crushed 1 tsp
-Lemon juice 1 tbs
-Shimla mirch (Capsicum) chopped ¾ Cup
-Yellow bell pepper chopped ¾ Cup
-Fresh parsley chopped 1 tbs
-Baingan (Eggplants) 4 medium
-Cooking oil
-Himalayan pink salt to taste
-Fresh parsley chopped
-Water 2-3 tbs
Directions:
-In a frying pan,add cooking oil,onion,garlic & sauté until translucent.
-Add tomatoes,tomato paste,pink salt,paprika powder,black pepper powder,sugar,red chilli crushed, lemon juice,mix well & cook on medium flame for 2-3 minutes.
-Add capsicum,yellow bell pepper & mix well,cover & cook on low flame for 4-5 minutes.
-Add fresh parsley,mix well & set aside.
-Peel eggplants alternatively from the skin lengthways & prick with fork (don’t remove the head).
-Grease with cooking oil & sprinkle pink salt.
-Heat cast iron pan,place greased eggplants & roast on medium flame from all sides,cover & cook on low flame from all sides until tender (turn sides in between).
-Make a slit in each eggplant lengthwise with the help of knife & open with spoon.
-Add prepared mixture,sprinkle fresh parsley,add water,cover & cook on low flame for 3-4 minutes.
-Serve with bread!
