Eggplant Casserole Recipe
Eggplant is a vegetable that even those who are not good with vegetables equate with meat. I think the most important reason for this is that meat is usually cooked in Turkish cuisine and meat lovers can easily get used to it by eating it with meat. It must be admitted that when cooked properly, eggplant is a very delicious vegetable. On the other hand, while the same can be said for zucchini and spinach, these two vegetables are not as popular as eggplant. Who knows, maybe zucchini and spinach can be consumed much more if they are as diversified as eggplant.
There is an observation I have made over the years about vegetable dishes. Men don't like vegetables very much, yes it's a fact. However, in my opinion, the necessary attention is not paid to vegetable dishes. A dilemma arises here. Do people make sloppy vegetable dishes because family members don't like vegetables anyway, or do they dislike vegetable dishes because they are made sloppy? Of course, there is a high probability that both of them have a share and clinch each other over the years.
Tips for Cooking Vegetable Meals
I would like to open a little bit about the careless cooking of vegetable dishes. First of all, the biggest mistake about vegetable dishes is chopping vegetables too large. Think of a slice of zucchini that doesn't fit in your mouth in one bite. Meat can be eaten by cutting it into pieces with a knife, but if there is no special cooking method such as karnıyarık, a standard vegetable dish with tomato paste is eaten with a spoon, not a knife and fork, and the best way to make it easier to eat is to chop the vegetables in a way that 2-3 pieces fit on a spoon.
The second big mistake is that the vegetables are not roasted well. The most frequently used cooking methods in Turkish cuisine are roasting and boiling. Not knowing which one to use where can lead to disasters in the kitchen. Many people have an opinion that boiled food cooks better. There are, for example, many people who tend to boil chicken before roasting it, which is a topic in itself that needs to be explored further. I will definitely refer to that in the future. Let's go back to the roasting of vegetables… The most delicious way to cook a vegetable, with exceptions, is to roast it. By frying, I do not mean to throw it into the oil and saute it for a few times, but to cook it on low heat, stirring frequently, slowly, until it first releases its water, then completely evaporates the water it has released and softens it thoroughly at the end of this process. Adding the water of the food without doing this process would be boiling the vegetable. This makes the food tasteless.
The third mistake about vegetable dishes is to put too much water in the food. The less water the vegetable dishes are cooked, the more intensely the flavor of the vegetable is felt in the meal and the more delicious the meal.
So, we can list the 3 secrets of a delicious vegetable dish as follows; chopping the vegetables into small pieces, roasting the vegetables well, cooking the food with as little water as possible.
Although the frying method, which is a different cooking technique, is used in this dish, which I will describe, at first, you can see that there is a recipe that supports my writing in terms of frying onions, peppers, garlic and tomatoes after frying and not adding extra water by using only the juice of the tomato.
Enjoy the recipe...
- 1 kg of eggplants (5-6 eggplants),
- 1 onion, chopped,
- 2 green peppers, chopped,
- 2 tomatoes, chopped,
- 1 tbsp of tomato paste,
- 2 cloves of garlic, grated,
- 1 tsp of chilli powder,
- 3-4 of tbsps vegetable oil,
- Vegetable oil for frying eggplants,
- Salt to taste,
- Chopped parsley to garnish.
- Peel and chop the eggplants coarsely,
- Heat vegetable oil for frying in a deep pan,
- Add into the chopped eggplants and fry well,
- Meanwhile heat 3-4 tbsps oil in a large pan and into the chopped onions, saute until tender,
- Add pepper and garlic, saute until tender,
- Add tomato paste and cook for a few mins.,
- Add chilli powder and stir well,
- Add chopped tomatoes and cook until tender,
- Add salt and stir,
- Add fried eggplants, stir well,
- Cook a few mins. more, then remove from heat,
- Take into a serving plate and garnish with chopped parsley.