Patlıcan Salatası is a smoky, delicious and healthy Turkish salad made with roasted eggplant, sweet peppers, red onion, and a simple olive oil dressing. The eggplant gives it a soft, mellow flavor, ...

Working in batches of 6, gently drop eggplant into the oil and fry, turning halfway, for 4 minutes or until golden and slightly softened. Remove with a slotted spoon and drain on paper towel.

They are bite-sized, too, and easier to stuff — no coring required. In this recipe, I use a vegetarian rice stuffing, but many call for ground lamb or beef.

A Turkish spin on eggplants: Recipe for eggplant stuffed with lamb and tomatoes When local eggplants are plentiful and available in different sizes and colours, it’s time to enjoy them more ...

Ezme salad is a traditional Turkish dish made from a tomato and olive oil base and usually with a serious kick of chilli. Here, we’ve served it alongside a gooey roasted eggplant to make the perfect ...

Bake the prepared eggplant halves. While they are in the oven, make the cacik and refrigerate it, then cook the rice pilaf. These preparations should take about 45 minutes total. From Nick Malgieri.

Preheat the oven to 425 F. Place the eggplant halves, skin-side down, in a roasting pan large enough to accommodate them snugly. Brush the flesh with 4 tbsp of the olive oil and season with 1 tsp ...