Aubergines are an incredibly versatile part of Turkish cuisine, functioning either as the main ingredient, a side dish, or a receptacle. When choosing an aubergine, look for ones that feel heavy for their size and have glossy unblemished skins.
- 2 medium aubergines (eggplants)
- 1 red pepper
- 2 plum tomatoes, cored, and seeds removed, diced fine
- Juice of 1 lemon
- 1 clove garlic minced
- 2 tablespoons olive oil
- 2 tablespoons parsley, finely minced
- Salt to taste
- Heat the broiler (heating element) of your oven as hot as it will go and set the oven rack at about 7cm (3 inches) below the heat source.
- Prick the aubergines in several places with a knife and place them on a baking tray lined with aluminum foil. Cut the red pepper in half through the stem end, discard the stem and seeds and place each half skin side up on the tray next to the aubergines.
- Broil for 20-30 minutes until the skin has blackened on the peppers and the aubergine feels almost hollow when pierced with a knife. Immediately transfer the cooked vegetables to a large bowl and cover the bowl tightly with plastic wrap. Let the vegetables steam for 10 minutes. This will make it easier to peel them.
- Peel the skin off both aubergines and peppers, discarding the stem ends. Dice the pepper and mash the aubergines.
- Place the peppers and aubergines in a bowl along with the diced tomatoes, lemon juice, garlic, olive oil, and parsley; season with salt to taste.
- Can be made up to 3 days before serving. Store in the fridge in an airtight container, bring to room temperature before serving.
