Soslu Patlican Yemegi (Turkish Eggplant Recipe)

The name “Soslu Patlıcan” itself, when translated, simply means “saucy eggplant.” And with many similarities to Şakşuka (Turkey’s famous style of shakshuka), what’s different, is that this is quite a bit healthier, being baked instead of fried. Now, that doesn’t mean there isn’t a generous helping of olive oil. 

In fact, you could almost call this dish a Zeytinyağlı, like Kereviz Yemeği (Turkish-style celery root), or Zeytinyağlı Taze Fasulye (Turkish olive oil braised runner beans). Zeytinyağlı is a cooking method where the main ingredient is brazed in a healthy dose of Turkish olive oil. Here, the eggplant is roasted in tons of juicy golden green extra-virgin olive oil!

Imagine succulent chunks of eggplant, roasted to a golden perfection, soaking up the goodness of extra virgin olive oil. They mingle with a fragrant sauté of red onion, garlic, and Aleppo pepper flakes, infusing every bite with the sweet embrace of tomatoes.

Let’s grab some eggplant and release the magic of Soslu Patlıcan together!

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🍆 Ingredients for Soslu Patlican Yemegi

Eggplant

You can make Soslu Patlıcan, with almost any kind of eggplant, though I would opt not to use smaller varieties like the Indian eggplants you might use to make makdous with, or Thai eggplants or Japanese eggplants either. These are better to make dishes like Ensaladang Talong and Sayur Lodeh. They have too high of a ratio of skin to flesh to be suitable for this recipe.

Aleppo Pepper Flakes

Aleppo pepper flakes are a star spice in this dish, originating from the city of Aleppo in Syria. The flakes offer a mild, smoky heat with fruity undertones, which is why I love using it in my Ezme recipe too. If you can’t find Aleppo pepper flakes, consider using Turkish Pul Biber, or a mix of paprika and a pinch of crushed red pepper flakes for a similar smoky, slightly spicy touch.

Extra Virgin Olive Oil

The rich, fruity notes of extra virgin olive oil are the backbone of this recipe. Opt for a first cold-pressed extra virgin olive oil, and always store it at moderate temperatures, out of direct sunlight where it might oxidize and go rancid. Not into great olive oil for some reason I will never understand? You can substitute it with other high-quality oils like avocado or sunflower oil.

Minced Raw Red Onion

Minced raw red onion adds a refreshing crunch and a hint of sharp pungency to the dish. It’s a staple in Turkish cuisine, offering a burst of flavor and color. You can also use finely minced shallots (like what you would use for making Sambal Dabu Dabu and Sambal Matah) or spring onions.

📖 How to make this Turkish eggplant recipe

Nail this mezze dish on your first shot by following these step-by-step instructions with important tips. Or you can follow along with the easy-to-print recipe card towards the bottom of this page.

Step One

Preheat Oven:

Begin by preheating your oven to 400°F (205°C) and line two baking sheets with parchment paper.

Step Two

Season Eggplant:

Toss the diced eggplant in a mixing bowl with olive oil, salt, and pepper.

Step Three

Roast Eggplant:

Spread the seasoned eggplant evenly on the prepared baking sheets. Roast in the oven for 35-40 minutes until the eggplant pieces are perfectly cooked through and golden on the outside. No one likes undercooked eggplant, so be patient!

Step Four

Prepare the Sauce:

While the eggplant is roasting, in a large, sturdy pot, heat a tablespoon of olive oil over medium heat. After about 90 seconds, when the oil is hot, add the diced onion, garlic, Aleppo pepper flakes, and bell pepper. Cook for 7-8 minutes until they become tender without browning, stirring regularly.

Step Five

Sauté Tomatoes:

Stir in the diced tomatoes, water, sugar, salt, and pepper. Sauté for 8-9 minutes until the tomatoes release their juices and slightly reduce in volume, giving the sauce a rich texture. Remember to stir occasionally.

Step Six

Combine Eggplant and Sauce:

Gently fold the roasted eggplant into the tomato sauce. Continue to cook for about 5 minutes to allow the flavors of the sauce to infuse into the eggplant. Be cautious not to over-stir to maintain the eggplant’s integrity.

Step Seven

Serve and Garnish:

Serve the dish either hot or at room temperature. Drizzle it with extra virgin olive oil and garnish with a sprinkle of fresh parsley, Aleppo pepper flakes, and finely minced red onion if desired. It’s great with barbunya pilaki and some crusty grilled sour dough bread!