Filed Under: 20msc-thursdaySelection, middle-eastern, Side, simmer, Under 20 Mins, Vegetables

Turkish Grilled Eggplant and Peppers with Tomatoes and Sour Cream

Serve up a bit of Turkish cuisine with this delicious vegetable dish

August 8th, 2012

From the book

Prep Time
20 minutes
Cook Time
30 minutes
  • ½ cup plus 2 tablespoons extra virgin olive oil
  • 1 cup finely chopped yellow onion (about 1 medium onion)
  • 1 clove garlic, finely chopped
  • 1 teaspoon ground coriander
  • 28 ounces can whole plum tomatoes, drained
  • 1 tablespoon packed light brown sugar
  • ½ teaspoon pepper, plus more to taste
  • ½ teaspoon salt, plus more to taste
  • 3 tablespoons chopped fresh parsley, plus more to garnish
  • 2 tablespoons chopped fresh mint, plus more for garnish
  • 1½ pounds eggplant (about 1 large eggplant), trimmed and sliced into ½-inch-thick rounds
  • 4 banana peppers, halved lengthwise and seeded
  1. Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the onion and garlic; cook, stirring constantly, for 5 to 7 minutes, until softened. Add the coriander and cook for 1 minute more. Add the tomatoes, sugar, pepper and salt. Using a fork, break up the tomatoes lightly and simmer, uncovered, for about 20 minutes. Stir in the parsley and mint.

  2. While creating the sauce, grill eggplant and banana peppers on the BBQ or indoor grill. Place them on large serving plate and cover with sauce. Garnish with parsley and mint sprigs. Serve with a dollop of sour cream.

Turkish Grilled Eggplant and Peppers with Tomatoes and Sour Cream
Photography by Alan Richardson