Turkish Eggplant

Ingredients

• Eggplant,
• Olive oil,
• Chopped meat,
• Onion,
• Tomatoes,
• Salt and pepper.

Method

1. 1

   Cut the eggplant in slices, cover with salt, weight it to draw out the bitter juice.

2. 2

   After 2 hours, fry in oil, arrange in layers in a cooking pot.

3. 3

   Fry chopped meat and onion in the same drippings.

4. 4

   Layer meat and onion on top of eggplant, followed by fresh tomatoes, seasoning with salt and pepper.

5. 5

   Continue layering until all ingredients are used.

6. 6

   Add stock or hot water to partially cover, cover with a lid, and cook gently until the water is almost gone.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 40. The excerpt below is the record exactly as published.

TURKISH EGGPLANT Eggplant, Olive oil, Chopped meat, Onion, Tomatoes, Salt and pepper.

Cook this with the app: pantry check, scaling, and the assistant.