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1
Salt and soften the eggplants
20 Mins
No heat — room temperature, about 21°C (70°F)
Peel the eggplants in lengthways stripes, leaving some skin on so they hold their shape. Cut a deep slit along one side of each, taking care not to cut through. Rub with half the salt and leave for 15 minutes, then rinse and pat very dry.
Dry the eggplants well — wet skin spits in hot oil.
Done when: Eggplants are pliable and the flesh looks pale and dry.
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2
Fry the eggplants in olive oil
10 Mins
Medium heat, about 175°C (350°F)
Heat half the olive oil in a wide pan and fry the eggplants, turning often, until golden all over and starting to soften, about 8 minutes. Lift out and set aside.
Do not crowd the pan — fry two at a time so they brown instead of steaming.
Done when: Skins are golden and the flesh gives when pressed gently.
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3
Cook the onion-tomato filling
15 Mins
Medium heat, about 175°C (350°F)
In the same oil, cook the onions with a pinch of salt until soft and sweet, about 10 minutes. Add the garlic and pepper, cook for 2 minutes, then stir in the tomatoes, tomato paste and sugar and cook until the mixture thickens, about 5 minutes.
Cook the onions slowly — sweet onions are the flavour of this dish, and browned onions turn it bitter.
Done when: Filling is thick, jammy and sweet-smelling, with no loose liquid.
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4
Stuff and braise
40 Mins
Low heat, gentle simmer about 95°C (200°F)
Open the slit in each eggplant and spoon in the filling generously. Lay them snugly in a baking dish, pour over the remaining oil and the water, cover tightly and braise on low heat for 35 to 40 minutes.
Keep the heat low and the lid on — the eggplants should steam in their oil, not boil.
Done when: Eggplants are completely soft when pierced, and the oil around them is orange and fragrant.
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5
Cool and serve at room temperature
20 Mins
Cooling off the heat, from about 95°C (200°F)
Take the dish off the heat and leave the eggplants to cool in their oil for at least 20 minutes. Serve at room temperature, spooning the pan oil over each eggplant and scattering parsley on top.
Cooling in the oil is part of the cooking — the flesh drinks it up as it rests.
Done when: Eggplants are just warm or at room temperature, glossy with oil, and slice easily.
auto_awesome Finishing Touches & Plating
Let the eggplants cool in their dish, then serve at room temperature with the pan oil spooned over and parsley scattered on top.
Turkey
50m
