When I craved for aubergines the other day, I’ve put together this recipe, all improvised by inspiration from a traditional recipe we always had at home back in my childhood. Someone I’d met last year, a sweet Indian lady, told me that her Grandma used to say that we have many common dishes, or recipes that are similar. I hadn’t really realized how true that was until very recently. And this one clearly proves it!
I hope you’d enjoy it the way we did !
Happy eating !
(Note: the picture is not mine, but quiet surprisingly it looks very much the same except for the big whole potato on the top. Well, honestly, it is not a bad idea!)
Not: Sevgili Turk takipciler, ilk firsatta Turkcesini de yayinlamak istiyorum. Simdilik umuyorum, iyi bir internet (orn. google) cevirisiyle tarifi deneyebilirsiniz. Sevgiler, Seray
Winter-Warming-Stew with Aubergine (Eggplant) & Potatoes
- 1 Medium sized onion
- 2-3 cloves of garlic
- 2 medium size aubergines
- 1 big potato or 2 small ones (cut into slices about 1-1.5 cm thick)
- 1 tbsp tomato paste
- 2 tbsp olive oil
- 2-3 chopped fresh beef tomatoes or a can of chopped tomato (increase amount of tomato paste If using fresh tomatoes)
- oregano, rosemary, ground red pepper (could be smoked red pepper, which I used and worked well)
- some water
- 1 tbsp of quinoa – optional
- 150 gr. Of minced meat-optional
- A shallow pan with lid about 26 cm.
When serving – optional:
- Frest minced parsley/coriander
- Yoghurt (greek, or a thick and unsweetened kind)
Cut the aubergines into 1-1.5 cm slices and place them into an oven tray (with foil or baking sheet), season with a little sea salt and black pepper and roast for about 25-30 minutes until they are soft and their colour changes (just darker-not burnt!), preferably at around 200 degrees C. They will look and feel dry but don’t worry they will go into a juicy pan and will be alright!).
Now, cut the onion into small cubes (or just half moon shape as I did the last time, and it worked pretty well) and your garlic into pieces of your like (I do slices).
Heat up the olive oil, toss in the onions. After sautéing them a bit, until they are transparent, add the garlic, sauté a bit more.
At this point, if using the minced meat (which adds to the texture and taste but absolutely optional), toss it in, let it change colour all around by sautéing/stirring constantly. When all meat change colour, add the tomato paste and the can of tomatoes or fresh chopped ones, season your mixture with salt and pepper and while this is heating up and getting ready to bubble, wash your quinoa (if using), and add to the pan. Add some water at this point for the quinoa to cook.
Now slice and layer potatoes in the pan, add your herbs and spices and cover and let cook until your aubergines are ready. (Lid on).
When done, place the aubergines on the top of it all, add some more water if necessary (not so much though), and with a wooden or metal spoon cover the aubergines with the juice in the pan so they are seasoned and would taste good!
Since the aubergines are already cooked but need only to mix with the rest of the team, cook for about 10-15 with the lid on.
Turn off the heat, let set for 10-15 minutes and you are ready to serve!
When serving top it up with freshly chopped parsley or coriander and add yoghurt to your like!