Turkish Grilled Eggplant And Peppers With Tomatoes Recipe

ingredients

1/2 cup olive oil, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
2 tablespoons olive oil
1 cup finely chopped yellow onion
1 clove garlic, finely chopped
1 teaspoon ground coriander
1 can (28 ounce size) whole plum tomatoes, drained
1 tablespoon packed light brown sugar
1/2 teaspoon pepper, plus more to taste
1/4 teaspoon salt, plus more to taste
3 tablespoons chopped fresh parsley, plus more for garnish
2 tablespoons chopped fresh mint, plus more for garnish
1 large eggplant (about 1 1/2 lbs. size), trimmed and sliced into 1/2-inch thick rounds
4 banana peppers, halved lengthwise and seeded
sour cream, for serving

directions

Heat 2 Tbsp of the oil in a large skillet over medium-high heat. Add the onion and garlic, stirring constantly, for 5 to 7 minutes, until softened. Add the coriander and cook for 1 minute more.

Add the tomatoes, sugar, pepper, and salt. Using a fork, break up the tomatoes lightly and simmer, uncovered, for about 20 minutes. Stir in the parsley and mint.

Light the grill. Toss the eggplant with 6 Tbsp of the oil and season to taste with salt and pepper. Grill the eggplant for 4 to 5 minutes per side, until golden brown and soft. Set aside on a platter.

Toss the peppers with the remaining 2 Tbsp oil and season to taste with salt and pepper. Grill the peppers for 5 minutes on the first side, then turn them and grill for 2 minutes on the second side.

Layer the eggplant and pepper slices on a platter. Spoon the tomato sauce, garnish with additional parsley and serve with a dollop of sour cream in the middle.

nutrition data

Nutritional data has not been calculated yet.