Turkish Aubergines with Beans – Soslu patlıcan
Questa ricetta è disponibile anche in italiano
Accidentally vegan, Turkish style aubergines (aka Soslu patlıcan) are flavourful side that can also be transformed in a beautiful main!
You know how I love trying and enjoying food from all over the world.
Fairly enough, Turkish food is quite similar to Italian, so it’s quite close to the flavours I’m used to. Obviously both are countries of the Mediterranean areas that share an awesome fresh produce with vegetables like tomatoes, peppers (paprika), courgettes (zucchini) and indeed aubergines (eggplants).
Which are – funnily enough – the vegetables that feature – hands down – my personal top 5!
So it comes without saying that Soslu patlıcan, that literally means aubergines in (tomato) sauce is a dish that I loved ever since my first bite!
Similar to “our” parmigiana di melanzane and pasta alla norma, this beautiful side features slices (or chunks) of aubergines that are deep fried in vegetable oil and tossed into a mouth-watering, yet simple sauce, made our of tomatoes and onions.
Traditionally considered a meze dish, this preparation can also become a very good balanced meal when right components are added.
For this reason, I often add a can of white beans (cannellini or haricot) to the preparation, and serve over a grain, couscous in this case, but it can be anything you like, such as:
- pearl barley
Also, as I don’t like deep frying, this version uses the very handy air fryer to fry the aubergines, and I assure you, nobody would possibly tell the difference.
For those that ask me what air fryer I use, it is this one, of which I speak largely in this post for air fried oyster mushrooms.
I love eating this version both cold or warm/at room temperature, especially during summer time, when all this lovely produce is fully in season.
As the finishing touch we have s generous handful of chopped parsley, rigorously fresh, that gives this dish, whether you’re keeping as a meze or a full meal, its refreshing flavour.
How to make Turkish Aubergines – Soslu patlıcan / Turkish Aubergines – Soslu patlıcan Recipe
1 can Chopped Tomatoes
1 can Beans (Cannellini)
1 White Onion
1-2 Garlic Cloves
2 tbsp Vegetable Oil
1 tbsp Extra Virgin Olive Oil
1 small bunch Parsley
200 g Couscous (optional – to be cooked according to package instructions)
1. Chop aubergine 1 inch cubes, place in a bowl and toss in vegetable oil and salt. Transfer to air fryer basket and cook at 200 C for 15 mins, shaking the basket every 5 mins.
2. Meanwhile chop the onion and sauté in olive oil and a tbsp water with a pinch of salt until translucent (5 mins).
3. Add chopped tomatoes, grated garlic, salt, pepper and chilli flakes, and cook for 10 minutes on medium heat.
4. Add cooked aubergines and beans (drained), give a stir and simmer for 10 mins.
5. Meanwhile chop up the parsley.
6. Turn off the heat and sprinkle the parsley.
7. Serve straight away or cold/room temperature over couscous for a complete meal.
Turkish Aubergines - Soslu patlıcan
- 2 Aubergines
- 1 can Chopped Tomatoes
- 1 can Beans Cannellini
- 1 White Onion
- 1-2 Garlic Cloves
- 2 tbsp Vegetable Oil
- 1 tbsp Extra Virgin Olive Oil
- 1 small bunch Parsley
- Chili flakes
- 200 g Couscous optional - to be cooked according to package instructions
- Chop aubergine 1 inch cubes, place in a bowl and toss in vegetable oil and salt. Transfer to air fryer basket and cook at 200 C for 15 mins, shaking the basket every 5 mins.
- Meanwhile chop the onion and sauté in olive oil and a tbsp water with a pinch of salt until translucent (5 mins).
- Add chopped tomatoes, grated garlic, salt, pepper and chilli flakes, and cook for 10 minutes on medium heat.
- Add cooked aubergines and beans (drained), give a stir and simmer for 10 mins.
- Meanwhile chop up the parsley.
- Turn off the heat and sprinkle the parsley.
- Serve straight away or cold/room temperature over couscous for a complete meal.
that does look yummy. However, i don’t have an air fryer and don’t like to deep fry anything either. Could the eggplant be done in the oven or stovetop?
Hi Jacquie, I’m glad you like this recipe 🙂
Sure thing, instead of air fry, you can still toss the eggplants in oil & salt and bake in the oven for 25-30 minutes, or until fork tender. Temperature is also the same, around 200°C – 390°F.