Turkish Eggplant Stew – Kosher Recipes | OU Kosher Certification
Fresh parsley tends to be infested with aphids, thrips and other insects. Please see “Kashrut Instructions” below for instructions on checking parsley for insec
Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at oukosher.org.
Ingredients
- 2 medium eggplants (2 lbs.)
- 1 Tablespoon olive oil
- 1 medium onion
- 1 (14 to 16-oz.) can diced tomatoes, undrained
- Juice of ½ to 1 lemon, or to taste
- 1 teaspoon sugar
- ¼ to ½ cup chopped fresh parsley, to taste
- Salt and freshly-ground pepper to taste
- Cooked rice or mashed potatoes (optional)
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More Like This
Turkish Stuffed Eggplant Recipe | Compass & Fork
compassandfork.com
Turkish Eggplant Casserole Recipe
homepressurecooking.com
The Classic Turkish Stuffed Eggplant
seventhdayadventistdiet.com
Turkish Eggplant Salad Recipe - Authentic and Delicious
excitedfood.com
Turkish Eggplant Pie | Food Stuff
foodstf.com
Turkish Stuffed Eggplant (Imam Bayildi)
saveur.com
Eggplant Salad Recipe - Authentic Turkish Delight
excitedfood.com
Turkish-style Garbanzo Bean and Eggplant Stew | Oregonian Recipes
recipes.oregonlive.com