Name: Turkish Eggplant Pan
Prep time: 20 min
Cook time: 1 h
Total time: 21 min
Yield: 6 servings
Ingredients: 1 kg of eggplant; 4-5 tomatoes; Half a cup of olive oil; Half a tbsp of pepper paste; Half a tbsp of tomato paste; 1 tsp salt; 750 g cubed meat; 100 g of tail fat; 1 clove of garlic

Eggplant pan is a common dish in Turkish cuisine and is usually prepared by placing ingredients such as meat or chicken in eggplant slices. You can start preparing the ingredients for the eggplant pan, one of the indispensable flavors of dinner.

How many calories is a serving of Turkish eggplant pan?
One serving of eggplant pan is 310 calories.

Turkish Eggplant Pan

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First of all, wash the eggplants, cut off the heads, and slice them lengthwise.
Put the sliced eggplants in salted water and leave them for about 15–20 minutes. This process removes the bitterness of the eggplants and absorbs excess oil.
In a deep pot, cook the diced meat over medium heat until the water is absorbed.
Then add the tail oil and roast the meat with the oil.
After the meat is roasted, add the tomato paste and roast until the smell of tomato paste is released.
Drain the soaked eggplants and clean them well. Place them on the meat with tomato paste.
Add the peeled and diced tomatoes to the eggplants.
Clean the garlic and peppers, slice them, and sprinkle them over the tomatoes.
Add the spices and mix.
Close the lid of the pot. First, let it boil over high heat. Once it starts to boil, switch to the smallest burner on the stove and cook slowly over low heat.
You can take the eggplant pan off the stove and serve it on the plate. Enjoy your meal.

Serving Suggestions

After cooking, you can serve it with yogurt or tomato sauce.
You can garnish with fresh greens on the sides of the service plate.

Expert Tips

Soaking sliced eggplants in salted water helps to remove the bitterness and prevent them from absorbing too much oil. You can use it by soaking it for about 15–20 minutes and then rinsing it thoroughly.
After soaking in salt water, dry the eggplant slices thoroughly with paper towels or a clean cloth. This ensures that less oil is absorbed into the eggplants during frying.
After frying, place the eggplants on a paper towel to drain the excess oil.

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