Sour Eggplant Stew

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 Eggplant dishes from south eastern part of Turkey are usually cooked with a sour ingredie Sour Eggplant Stew (Ekşili Patlıcan)

Eggplant dishes from south eastern part of Turkey are usually cooked with a sour ingredient: lemon or pomegranate molasses. I love eggplant dishes in every form, yet I find those tangy ones such as Adana style stuffed eggplants or eggplant and lentil stew with pomegranate molasses to be even more delicious during the summer days.

 Eggplant dishes from south eastern part of Turkey are usually cooked with a sour ingredie Sour Eggplant Stew (Ekşili Patlıcan)

4 medium size eggplants, stem removed, peeled in occasional vertical stripes, and cut into edible chunks
2 medium onions, thinly sliced in half moons
4-5 tomatoes, diced
5-6 cloves or garlic, minced
1 tsp sugar
1 1/2 tsp salt
1 tsp black pepper
1 tsp crushed red pepper flakes (optional)
juice of 1 lemon
a generous 1/4 cup olive oil
1/2 bunch parsley, chopped

-Place eggplant chunks in salted cold water for half an hour.
-Drain eggplants and squeeze them to remove excessive water.
-Mix eggplants with other ingredients in a pot (save half of the parsley).
-Cover and cook on low heat for 30-40 minutes, until eggplants are cooked (no water is necessary).
-Sprinkle rest of the parsley and serve hot or cold. Sour eggplant stew is even better the next day. Sumber http://almostturkish.blogspot.com

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