Firinda Kekikli Kaşarlı Patlıcan
Servings
4-8
Prep Time
15-20 minutes
Cook Time
25-30 minutes
This traditional Turkish vegetable-laden dish highlights the Oregano Flower Buds' floral, herbaceous flavor.
Ali & Ahmet, Burlap & Barrel partners in Turkey
Ingredients
4 eggplants, cut into 1-inch cubes
4 potatoes, cut into 1-inch cubes
3 red bell peppers, sliced into strips
2 large tomatoes, diced
1 onion, diced
2 garlic cloves, chopped
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1 Tbsp Oregano Flower Buds
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1 tsp Sweet Pepper Paprika
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1 tsp Salina Crystal Salt
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1/4 tsp Sun-Dried Tomato Powder mixed with 1/4 tsp water
1/4 cup shredded mozzarella (or any other melty cheese)
2-3 Tbsp fresh parsley, chopped
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1 tsp Euphrates Mint
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1 tsp Silk Chili Flakes
Directions
Preheat oven to 400° F.
Sauté the red peppers in a pan over high heat until lightly charred.
Lower the heat to medium and add the onions and garlic. Once soft, add the eggplants and potatoes with a pinch of salt and continue to sauté until softened, about 10 minutes.
Stir in sun-dried tomato powder mixed with water, oregano buds, paprika, salt and tomatoes.
Transfer the vegetables to a casserole dish and place in the over, uncovered, for 15 minutes.
Remove, top with shredded cheese and cook for 10 minutes or until the cheese is lightly browned.
Garnish with chopped parsley, mint and silk chili and serve hot.
