Baked Aubergine with Mozzarella Cheese and Tomato Sauce
The tasty recipe layers up aubergine, cheese and tomato sauce.
INGREDIENTS
1 aubergine, sliced
Salt and pepper
250g mozzarella cheese, sliced
Tomato sauce
Oregano
PREPARATION
Bake with cheese and tomato sauce for 40 minutes at 200 degrees.
Turkish Eggplant Shakshuka - Vegan Meze with Fried Eggplants & Chilies
The word shakshuka usually refers to a Middle Eastern / North African egg dish, but in Turkey, shakshuka or as we call it şakşuka is a vegan meze dish cooked in olive oil and usually served with drinks and made with eggplants.
This is one of the easiest and but surprisingly delicious meze dishes and the ingredients may vary from region to region, but eggplant is usually the main vegetable. In some regions it is made with green tomatoes and some versions includes potatos or zucchinis.
Possibly one of the most popular mezes in Turkey, şakşuka being a appetizer, it can also be enjoyed as an incredibly delicious vegan meal on its own.
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Ingredients:
• 3 eggplants, peeled in strips and diced
• 5 green chilies, roughly chopped
• 4 cups frying oil
• 3 medium size tomatoes, finely grated (400 ml (1+ ¾ cups) of tomato puree would do great)
• 3 tablespoons olive oil
• 5 garlic cloves, chopped
• 2 tsp salt
• 1 tsp black pepper
• 1 tbsp white wine vinegar
• 1 tsp sugar
To garnish
• 2 sprigs of parsley, chopped
#turkishmeze #shakshuka #şakşuka
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Pasta alla norma (Eggplant Pasta)
Pasta alla norma is a traditional Italian Eggplant Pasta in a tomato pasta sauce. It's an excellent meaty vegetarian main dish that's everything you want in a pasta - comforting, satisfying, and slurp-worthy good!
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Delicious Eggplant Tomato Sauce
In this video, Judi demonstrates how to make a delicious tomato sauce with eggplant. It would be great over pasta or chicken (or both!). It's VERY easy (and FAST) to make and is yummy. Try it!
Easy Tomato Sauce with Eggplant
Makes About 4 Servings
2 Tbsp extra virgin olive oil
2 cups diced, peeled eggplant*
3 large cloves garlic, minced
1 large slice of onion, chopped
1/4 tsp salt
Dash of black pepper
1 (14.5 oz) can diced Italian tomatoes
1 tsp dried parsley flakes
1 tsp dried basil
1/2 tsp dried oregano
Heat a large skillet over medium heat. Add olive oil and briefly allow it to heat up. Add diced eggplant, minced garlic, chopped onion, salt and pepper. Sauté the vegetables, stirring often, for about 5 minutes. Add the diced Italian tomatoes, parsley flakes, basil and oregano; stir to combine ingredients. Cover skillet and cook until sauce is bubbly and slightly reduced. Stir often. Remove from heat and serve over cooked pasta, rice, or breaded oven baked eggplant slices.
To prepare eggplant without bitterness:
If it’s a large, mature eggplant, peel and slice the eggplant. Separate the slices on a tray or cutting board. Heavily salt both sides of the slices and let them rest at room temperature for 30 minutes to allow them to “sweat.” Thoroughly rinse them with water; drain well. Dice the slices for use in the above recipe.
If the eggplant is small, young, and fresh, it may not have developed the bitterness in the seeds yet. It should be fine to use without any special treatment.
Refika’s Homemade PEANUT KEBAB with Eggplant & Tomato Sauce Recipe —It’s extremely addictive!????
Ring in the New Year with an extraordinary twist – our homemade Turkish Peanut Kebab with Ezme, a Refika-inspired delight! Take a break from your diet and savor this mouthwatering KEBAB journey. Follow along as we guide you through crafting tender kebabs paired with vibrant eggplant ezme. Elevate your New Year’s celebration with this unforgettable Turkish culinary experience! ????????✨
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Nutty Kebap with Ezme
Serving: 4-6
Difficulty: Medium
Prep Time: 15 minutes
Cooking Time: 15 minutes
For Kebap;
10-12 wooden skewers,
Hot water
500 g single ground beef, you can use lamb as well
½ onion
2 garlics
1 heaped teaspoon red pepper flakes
2 handful of salted peanuts, half chopped half paste
1 teaspoon salt
A pinch of black pepper
For the Ezme;
3 tomatoes
2 green peppers
1 sweet red pepper, or bell pepper
2 eggplants
2 cloves garlic
A pinch of salt
For Serving,
Flat breads, tortillas or lavash
Onion with sumac and parsley
• Put the kebab skewers in hot water to let them soak preferably overnight or at least 1 hour.
• For the kebab, puls the onion and garlic in a food processor.
• Put the red pepper flakes in a tablespoon of hot water and mix.
• Mix the ground beef, onion, garlic, red pepper flake and its water, chopped peanuts, salt, and black pepper and knead for about 1 minute. Add the rest of the peanut and knead 1 more minute. Rest in the freezer for 5 minutes or refrigerate longer.
• For the ezme, heat the cast iron pan over high heat and poke holes in the vegetables with a knife and roast them until all soften.
• Transfer them in a bowl and cover with a plate to peel them easily. Peel and add garlics. Season with a pinch of salt then chop and mix them with knife until become puree.
• Stick the kebab meats onto the soaked skewers. Don't forget to leave enough space at the ends of the skewers to hold it. Then cook them on the grill both sides. If you don’t have a grill, you can use the same cast iron pan which you roast the vegetables. Place 4 metal skewers horizontally to the cast iron pan so it looks like a real grill. Place kebab skewers vertically on metal skewers.
• The best version of eating this meal, spread the ezme on lavash, place the kebap in bread, add some onion with sumac and parsley. Wrap and enjoy!
We want to finish this recipe with the most accurate quote in the world: WHY HAVE ABS WHEN YOU CAN HAVE KEBABS!
Pasta alla Norma | Fried eggplant and tomato pasta
Pasta alla Norma, a popular Italian pasta dish traditionally from Sicily. It's a perfect fusion of Italian Mediterranean flavours, simple and quick to make with few ingredients.
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