Turkish Eggplant Stew with Fresh Tomatoes Recipe
This Turkish Eggplant Stew is a flavorful and comforting dish featuring tender roasted eggplants stewed with fresh ripe tomatoes, garlic, and a hint of cinnamon. Enhanced with fresh parsley and a bright splash of lemon juice, this stew is perfect served warm or at room temperature over grains like rice or quinoa, accompanied by creamy vegan yogurt for a delightful meal packed with rich, savory, and slightly sweet and tangy flavors.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 25 minutes
- Yield: 4 servings 1x
- Category: Stew
- Method: Baking and Stovetop
- Cuisine: Turkish
- Diet: Vegan
Ingredients
Scale
Main Ingredients
- 2 medium eggplants (about 1 1/2 to 2 pounds)
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 to 4 cloves garlic, minced
- 4 ripe, juicy tomatoes, diced
- Juice of 1/2 to 1 lemon, or to taste
- 2 teaspoons natural granulated sugar
- 1/4 to 1/2 cup chopped fresh parsley, to taste
- Salt and freshly ground pepper to taste
- Generous pinch of cinnamon, to taste
For Serving (Optional)
- Hot cooked grains (rice, quinoa, couscous, barley, or farro)
- Plain vegan yogurt
Instructions
- Roast the Eggplants: Preheat your oven to 425º F (220º C). Prick the eggplants several times with a fork and place them on a foil-lined baking sheet. Roast for 45 to 55 minutes until the eggplants are softened and collapsed. Allow to cool.
- Prepare the Eggplant Pulp: Once cooled, slice open the eggplants and scoop out the pulp, discarding most of the skin, though you can leave some attached if you prefer extra texture. Chop the pulp into bite-sized chunks.
- Sauté Onions and Garlic: In a large saucepan, heat the olive oil over medium-low heat. Add the chopped onion and sauté until translucent. Then add the minced garlic and continue cooking until the onions turn golden.
- Add Main Ingredients and Simmer: Add the chopped eggplant pulp, diced tomatoes, lemon juice, and sugar to the pan. Cook over low heat for about 20 minutes, stirring occasionally, until the tomatoes soften into a sauce and the flavors meld.
- Season and Finish: Stir in the fresh parsley and season with salt, pepper, and a pinch of cinnamon. Adjust the lemon juice and sugar to taste if you want a stronger sweet and sour balance. Let the stew simmer for an additional 5 minutes.
- Serve: Serve the stew warm or at room temperature in shallow bowls. It can be enjoyed on its own or over hot cooked grains like rice, quinoa, or couscous. For extra creaminess, add a dollop of plain vegan yogurt on top if desired.
Notes
- The eggplant can be roasted earlier and refrigerated to save time when preparing the stew.
- If you prefer a thicker stew, cook it a little longer to reduce excess liquid.
- Adjust the lemon juice and sugar according to your taste preference for either more tang or sweetness.
- This dish pairs beautifully with grains but can also be enjoyed with crusty bread for a lighter meal.
- Using fresh, ripe tomatoes is key to the stew’s rich flavor; in the off-season, high-quality canned tomatoes may be substituted.
Keywords: Turkish eggplant stew, roasted eggplant recipe, vegan eggplant stew, tomato and eggplant dish, vegetarian Turkish recipes
