Turkish Eggplant and Pepper Stew with Coriander Recipe
A vegetable stew with eggplant, peppers, and tomatoes, seasoned with cumin and fresh coriander. This hearty meatless dish often appears on Turkish tables in summer. It’s served hot with rice or bread, and cold it tastes like an aromatic salad. The flavor is similar to French ratatouille, but with a more pronounced, warmly spiced aroma.
This Turkish-style stew turns simple summer vegetables into a deeply flavorful, aromatic dish with minimal effort. Salting and frying the eggplant first keeps it tender and rich without becoming soggy, while cumin, paprika, and chili give the sauce a warm, gently spicy character. It’s equally good hot or cold, making it versatile for meal prep and summer gatherings.
Chef's tips
Use ripe, juicy tomatoes for the best flavor—if they’re not in season, you can replace them with good-quality canned tomatoes. Don’t rush the frying of the eggplant; proper browning adds a lot of depth. If the stew seems too thick at the end, add a little more water; if it’s too thin, simmer uncovered for a few extra minutes. Taste the seasoning at the very end, as the flavors of the spices intensify while simmering.
How to serve
Serve the stew in deep bowls with fluffy rice, bulgur, or couscous. Top with extra fresh coriander and, if you like, a spoonful of thick yogurt or labneh. It also pairs well with flatbreads such as pita or lavash, and can be served as part of a mezze-style spread alongside hummus, olives, and fresh salads.
Ingredients
- eggplant - 2 piece
- pepper - 2 piece
- tomatoes - 4 piece
- onion - 1 piece
- garlic - 3 cloves
- coriander fresh, chopped - 3 tablespoons
- cumin ground - 1 teaspoon
- sweet paprika ground - 1 teaspoon
- chili flakes - 0.5 teaspoons
- oil for frying - 4 tablespoons
- water - 150 ml
- salt
- black pepper freshly ground
Preparation
- Wash the eggplants and cut them into cubes about 2 cm on each side. Transfer to a bowl, lightly salt, toss, and set aside for 15 minutes so they release some liquid and any bitterness.
- Deseed the peppers and cut them into strips, then into larger cubes. Peel the onion and dice it. Peel the garlic and chop it finely.
- Scald the tomatoes with boiling water, remove the skins, and cut into cubes, collecting the juices from the board.
- Rinse the salted eggplant under running water and dry thoroughly with paper towels so it fries well.
- In a large wide pan or wide pot, heat half of the oil over medium-high heat. Add the eggplant and fry for 8–10 minutes, stirring often, until it softens and is lightly browned. Transfer to a plate.
- In the same pan, add the remaining oil, then the onion, and fry for 4–5 minutes until it softens and becomes slightly translucent. Add the pepper and fry for another 5 minutes until it starts to soften.
- Add the garlic, cumin, sweet paprika, and chili flakes, and stir for about 30 seconds until the spices become very fragrant.
- Return the fried eggplant to the pan, add the tomatoes along with their juices, and pour in the water. Season with salt and pepper and mix thoroughly.
- Bring everything to a boil, then reduce the heat to low, cover, and simmer for 15–20 minutes until the vegetables are very soft and the sauce has thickened. Stir every few minutes so nothing sticks to the bottom.
- Taste and adjust the seasoning with more salt, pepper, or an extra pinch of chili if needed. Remove from the heat, sprinkle with chopped fresh coriander, and gently stir before serving.
Storage
Gulasz przechowuj w szczelnym pojemniku w lodówce; następnego dnia smakuje jeszcze lepiej, bo smaki się przegryzają. Można go zamrozić na 2–3 miesiące, ale świeża kolendra po rozmrożeniu straci kolor, więc lepiej dodać ją dopiero przy podgrzewaniu.
