Turkish eggplant recipes

Turkish eggplant stew is a late summer/early fall classic featuring the season’s ripe, juicy tomatoes. It starts with oven-roasting the eggplants, which heighten their flavor.

With its sassy combo of eggplant, peppers, ‘taters, and lightly spiced tomato sauce, this Turkish vegetable dish will have you saying, "Move over, boring, sad old veggies! There’s a new king in town.” Get ready to spice up your life with a vibrant journey through the Turkish flavors of Şakşuka!

Imam Bayildi (Turkish Stuffed Eggplant) is a classic Ottoman dish that is widely popular in the Balkans, Eastern Mediterranean, and the Middle East.

This post may contain affiliate links learn more This incredible eggplant recipe, taught to me by a talented Turkish chef, has quickly become one of my favorites! The dish ... Read more

2 medium eggplants [700 g] 2 shallots 3 cloves garlic 5 tomatoes [meaty] 3 tablespoons olive oil 500 g ground beef 500 g stock 1 tablespoon oregano 1 tablespoon sweet

We greatly enjoy this delicious southern Turkish style Baked Aubergine Kebab with Meatballs – Firinda Patlican Kebabi, especially popular in Gaziantep region in Turkey. I love the ease of this all in one bake dish. Please make sure to sprinkle salt over the aubergine slices and squeeze out their excess moisture with a paper towel. Then simply coat olive oil and seasoning over the aubergine slices. There is no need to sauté or fry the aubergine slices and the meatballs before baking. They…

As many of you may know, I was born and raised in northern New Jersey and moved to Chicago after I got married. One of the things I miss about NJ is this one

A delicious collection of easy, authentic Vegetarian Turkish recipes by Istanbul based cookbook author Vidar Bergum.

Discover the magic of Moroccan Shakshuka in your kitchen, with a recipe that brings family traditions to life.

This simple baked eggplant casserole is an easy idea for dinner. Known as “Imam bayildi” in Turkey, thinly sliced eggplant combines with canned diced tomatoes, yellow onion, garlic and herbs into a lasagna-like slab. Made using a combination of the stovetop and oven, it’s a deliciously simple, flavorful meal that is also vegan, paleo, gluten-free and dairy-free.