Patlıcan Oturtması

Patlıcan Oturtması is a delicious Turkish baked dish featuring layers of eggplant, tomatoes, and a savory vegetable filling. It's a comforting and satisfying meal that showcases the rich flavors of Mediterranean cuisine.

Ingredients

• Eggplant - 2 medium-sized
• Olive oil - 3 tablespoons
• Onion - 1 medium, finely chopped
• Garlic - 2 cloves, minced
• Tomato - 2 medium, diced
• Bell pepper - 1 medium, diced
• Zucchini - 1 small, diced
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Paprika - 1 teaspoon
• Fresh parsley - 2 tablespoons, chopped
• Tomato paste - 1 tablespoon
• Water - 100 ml
• Grated cheese (optional) - 50 grams

Steps

1. Preheat the oven to 180°C (350°F).
2. Slice the eggplants in half lengthwise, sprinkle with salt, and let them sit for 15 minutes to draw out bitterness. Rinse and pat dry.
3. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and garlic, sauté until translucent.
4. Add the diced bell pepper and zucchini to the skillet, and cook for another 5 minutes until softened.
5. Stir in the diced tomatoes, tomato paste, salt, black pepper, paprika, and chopped parsley. Cook for an additional 5 minutes until everything is well combined.
6. In a baking dish, layer the eggplant halves, cut side up. Drizzle with the remaining olive oil.
7. Spoon the vegetable mixture evenly over the eggplants.
8. Add water to the bottom of the baking dish, cover with aluminum foil, and bake for 30 minutes.
9. Remove the foil, sprinkle grated cheese on top if using, and bake for an additional 10 minutes until the cheese is melted and golden.
10. Serve warm, garnished with additional parsley if desired.

Nutrition

• Calories: 280
• Protein: 5 g
• Carbs: 30 g
• Fiber: 8 g
• Sugar: 6 g
• Sodium: 500 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 13 g
• Water: 0.2 L

Health Benefits

• Rich in dietary fiber, promoting digestive health.
• Packed with vitamins and antioxidants from the vegetables.

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