Split-Belly Eggplant in Turkish Flavours Cooking Class, Istanbul

stuffed eggplant Split-Belly Eggplant

(Vegetarian version)

When you take a cooking class with Selin Rozanes in Istanbul, you know you are going to eat superb authentic food. Selin walks you through every step of the process but makes you do the work. Even the most reluctant cooks have a hands-on experience in Selin’s kitchen.

Here is the vegetarian version:P1010284

Preheat oven to 350 degrees

Ingredients:

4 small eggplants, long and flat

1/2 cup vegetable oil

Filling:

1 medium onion, minced or grated

[1/4 lb. minced beef, if using] – optional]

2 medium tomatoes, grated (cut tomato in half and use the skin to protect your hands while grating)

1/2 cup cold waterIMG_2810

4 cloves garlic

1 Tbsp tomato paste

1 tsp red pepper paste*

1/2 can chickpeas [optional]

paprika flakes or “Ottoman spice mix” (typically a mixture of saffron, red chilli flakes, marjoram and thyme)

1/2 cup minced parsley and green onions

salt, to taste

pepperP1010288, to taste

1/2 t sugar [optional]

 Topping:

4 slices tomato

1/2 cup parsley

2 sweet green Italian-style peppersP1010290

 

 

1.  Start with some nice long eggplants and “stripe” them using a vegetable peeler. This allows them both to cook in the oil and to hold their shape afterwards.

2. Place them in a shallow frying pan with a little oil and brown them on both sides until soft. Take out of pan, put on paper towel and allow to cool.

3. Once they are cool enough to handle, take the point of a sharp knife and slice from one end to the other taking care that they remain in one piece. Then open your eggplant using a fork to make it lie flatter.

4. Sauté some chopped onion until nicely soft and then add chopped or grated tomato. If you are going to add meat, do that at this point. Cook 10 more minutes until the liquids have evaporated and then season with salt, pepper, sugar and parsley. Even if all your instincts rebel against the idea of adding sugar to a savory dish, just the smallest amount will change the taste of your food. You can now add the red pepper and tomato pastes. If you are using the chickpeas, add them now. I find I like when the chickpeas are just slightly mashed.

5. With your eggplant open and lying flat, take a fork and mash the eggplant pulp so that it’s really soft. Stuff the eggplant with this sauteed mixture, opening it a little more if necessary.

6. Decorate your stuffed eggplant with tomato and pepper slices. Place them in a baking dish.

P1010287    P1010289

7. In a small bowl, whisk the tomato paste, red pepper paste, olive oil, salt and hot water. Pour this mixture under the eggplant. Bake 15-20 minutes until piping hot. Serve as a main course with rice pilaf.

split belly eggplant with chickpeas

P1010292

* red pepper paste: This ubiquitous condiment is at the center of Turkish cooking. If you don’t have any, it’s not hard to find in international or specialty supermarkets.  It’s also not hard to make it yourself. Once you find a jar, it lasts quite a long time in the refrigerator.