Are you looking for tasty Turkish food that you can make at home? Then this tasty eggplant recipe is for you. The good news, this is a vegan recipe. So sit back, read the recipe and try not to drool as you learn how to make this vegan eggplant dish. Essentially Soslu Patlican – Vegan Eggplant can have be served as a side dish or as part of a Turkish Meze, as an appetizer. It can also work well for a main course when paired with a grain such as rice or even bread for dipping.

Soslu Patlican – Vegan Eggplant Ingredients

• Onion – 1 Small – Diced Large
• Garlic – 3 Cloves – Thinly Sliced
• Eggplant – 2 Pounds – Half Peeled Cut into One Inch Cubes
• Aleppo Pepper – Flakes – to Taste
• Tomatoes – 8 Ounces Chopped – Fresh or Canned Crushed
• Red Bell Pepper – One Large – Diced Large
• Sugar – One Teaspoon
• Oil
• Salt – to Taste
• Black Pepper – to Taste

Prepare Soslu Patlican- Vegan Eggplant

1. Begin by preheating your oven to 400°.
2. Then, wash and peel the eggplant. Make sure to peel every other width of the peeler. You should leave some skin intact.
3. For this step, slice the eggplant into pieces that are half an inch thick. Then, put the cut pieces in a bowl and sprinkle some salt and black pepper on top. Feel free to add more seasoning once the dish is cooked if you need additional salt or pepper. Cover with oil and mix until evenly coated.
4. Transfer the coated eggplant to a baking sheet. Make sure the eggplant is arranged in a single layer, so you might need several pans to do this. Bake for a minimum of 30 minutes or until it is completely softened. This dish is much better with soft eggplant than firm.
5. Now take your small onion and large dice and set aside.
6. Nest, take your three cloves of garlic and thinly slice, set aside.
7. Take the large red pepper and large dice, then set aside.
8. If you are using fresh tomatoes, make sure to wash and chop them before setting them aside. However, if the tomatoes available to you seem dry or lack flavor, you might want to opt for canned crushed tomatoes. Moisture from the tomatoes is essential for this dish.
9. First, warm up a frying pan with some oil. When the oil is hot, sauté the onion until it begins to turn translucent. Next, incorporate the garlic and cook it until it becomes fragrant, being careful not to let it burn. After that, add the red peppers and cook them until they are tender.
10. For this step, stir in eight ounces of chopped tomatoes or eight ounces of canned crushed tomatoes. If you are using fresh tomatoes, sprinkle in some salt. Additionally, at this point, add one teaspoon of sugar. Also add the Aleppo Pepper Flakes Stir everything together to combine well.
11. Continue cooking the tomato mixture until the tomatoes have cooked down and the mixture has somewhat thickened.
12. Once the eggplant is soft, mix it into the tomato blend. Stir thoroughly to cook, but be careful not to over stir. For Soslu Patlican, it’s important that the soft eggplant retains its shape and doesn’t turn mushy.

How to Serve

This vegan eggplant recipe can be enjoyed hot, warm, at room temperature, and we have even had it straight from the fridge. Pick what suits you best. We adore it in every single way. Don’t forget the bread if you are a fan of dipping.

If you like eggplant, and I assume you do since you have read this post, here is another recipe for you to try. Baingan Bharta Recipe Link