This comforting Turkish-inspired pasta dish brings together the smoky depth of roasted eggplant and peppers with the bright acidity of tomatoes and vinegar. The Japanese eggplants absorb the olive oil beautifully, creating a luscious texture that coats every strand of spaghetti. It is a perfect weeknight dinner that feels indulgent yet simple to prepare. Serve it family-style for a warm, satisfying meal that highlights the natural flavors of fresh vegetables. The addition of fresh parsley and thyme adds a fragrant herbal note that balances the richness of the dish.
Turkish Eggplant & Peppers (Patlicanli Makarna)
Description
This comforting Turkish-inspired pasta dish brings together the smoky depth of roasted eggplant and peppers with the bright acidity of tomatoes and vinegar. The Japanese eggplants absorb the olive oil beautifully, creating a luscious texture that coats every strand of spaghetti. It is a perfect weeknight dinner that feels indulgent yet simple to prepare. Serve it family-style for a warm, satisfying meal that highlights the natural flavors of fresh vegetables. The addition of fresh parsley and thyme adds a fragrant herbal note that balances the richness of the dish.Ingredients
Directions
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Cut the eggplants into 1/4-inch thick round slices.
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Sprinkle the eggplant slices generously with salt and let them stand for 40 minutes to draw out bitterness and excess moisture.
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While the eggplant rests, roast the sweet red peppers and Poblano chilies under a broiler or over an open flame until the skins are charred and blistered.
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Place the roasted peppers in a bowl, cover with plastic wrap, and let steam for 10 minutes to loosen the skins.
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Peel, seed, and cut the roasted peppers and chilies into 1/4-inch-wide strips.
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Rinse the salted eggplant slices thoroughly under cold water and squeeze them dry with clean kitchen towels or paper towels.
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Heat enough olive oil in a large skillet over medium-high heat to fry the eggplant in batches. Fry the slices until golden brown on both sides.
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Remove the browned eggplant from the skillet and set aside on paper towels. Discard the used frying oil.
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Wipe out the skillet if necessary, then heat 2 to 3 tablespoons of fresh olive oil over medium heat.
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Add the chopped red onion and minced garlic to the skillet and cook, stirring occasionally, until soft and translucent.
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Stir in the tomatoes and thyme sprigs. Cook until the tomatoes break down and form a soft sauce, about 5-7 minutes.
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Return the fried eggplant slices and roasted pepper strips to the skillet. Stir gently to combine with the tomato sauce.
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Cover the skillet and let the mixture simmer on low heat for 5-10 minutes to ensure all vegetables are tender and flavors meld.
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Meanwhile, cook the spaghetti in a large pot of salted boiling water according to package directions until al dente.
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Drain the pasta thoroughly.
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Stir the chopped parsley into the vegetable mixture. Season with salt and add a splash of wine vinegar to taste.
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Remove the skillet from heat and discard the thyme sprigs.
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Add the drained spaghetti to the skillet with the vegetable sauce. Toss gently to coat the pasta evenly.
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Serve the pasta hot, garnished with additional parsley if desired.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 450.0kcal
- % Daily Value *
- Total Fat 15.0g24%
- Saturated Fat 2.0g10%
- Cholesterol 0.0mg0%
- Sodium 350.0mg15%
- Total Carbohydrate 65.0g22%
- Dietary Fiber 6.0g24%
- Sugars 4.0g
- Protein 12.0g24%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Salting the eggplant helps remove bitter compounds and excess water, resulting in a better texture and allowing it to absorb less oil during frying.
If fresh ripe tomatoes are not available, one 14-ounce can of crushed tomatoes works well as a substitute.
For a spicier kick, leave the seeds and membranes in the Poblano chilies. For a milder version, use only sweet red peppers.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water to refresh the sauce.
This dish is naturally vegan and gluten-free if you use gluten-free pasta.
