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Loading...| 1 large eggplant ( about 1 pound ) | |
| 2 teaspoons salt | |
| 1/2 cup extra virgin olive oil | |
| 2 medium onions , roughly chopped | |
| 3 tablespoons pine nuts | |
| 1 large tomatoes , peeled cored and roughly chopped | |
| 1/4 cup raisins | |
| 1 teaspoon sugar | |
| 1 teaspoon cinnamon | |
| 1 teaspoon cumin | |
| fresh ground black pepper | |
| 1/2 cup fresh dill , roughly chopped | |
| 2 tablespoons fresh parsley , roughly chopped | |
| thick yogurt , for serving | |
| lemon wedge , for serving |
| 1. | Preheat the oven to 350°F. |
| 2. | Slice the eggplant in half lengthwise and score the flesh in a crosshatch pattern. |
| 3. | Sprinkle 1 teaspoon of the salt over the eggplant, especially concentrating on the scored flesh. Let rest for 30 minutes. |
| 4. | In the meantime, in a large pan, heat the olive oil over medium heat. |
| 5. | Add the onions and pine nuts and cook until the onions are soft and the pine nuts are toasted. |
| 6. | Add the chopped tomatoes, raisins, sugar, cinnamon, cumin, black pepper, and the remaining 1 teaspoon of salt. Cook for 10 minutes. |
| 7. | Add the chopped dill and parsley to the tomato mixture and mix well. |
| 8. | Wipe the eggplant halves with paper towels to remove the excess salt water. Place the eggplant halves cut side down in the pan with the tomato mixture. |
| 9. | Cover with foil and bake for 45 minutes. |
| 10. | Remove the foil and continue baking for another 15 minutes or until the eggplant is soft and the skin is browned. |
This Turkish Style Braised Eggplant is packed with flavor and nutrients.
It is a gluten-free and vegetarian recipe that can be served on its own or as a side dish.
Eggplant may not be liked by everyone.
It can be a bit mushy for some people’s taste.
Eggplants are low in calories and high in fiber.
They are rich in antioxidants and phytonutrients that can help protect against cancer and other diseases.
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