Turkish Aubergine (Eggplant) Twofer 🌞

Patlican Musakka
Eggplant Moussaka



SERVES 4-6

2 pounds italian eggplant (about 6)
1/2 cup light olive oil or vegetable oil
1 cup lamb stock or water
2 tomatoes, sliced (optional)

MEAT SAUCE
3 tablespoons unsalted butter
1 medium Spanish onion, diced 3/4 cup)
4 garlic cloves, minced
1 pound ground lean lamb or beef
1 1/2 tablespoons tomato paste
4 medium Italian green peppers, seeded and coarsely
chopped (1 cups)
3 medium tomatoes, peeled, seeded and coarsely
chopped (2 cups)
1/4 cup coarsely chopped fresh Italian parsley
2 teaspoons ground sumac (optional)
1 teaspoon ground cumin (optional)
Salt and freshly ground black pepper

Cut the stems off the eggplants, then peel off half of the skin
in 1/2 inch, alternating lengthwise strips to create a striped effect.
Cut the eggplant into Inch thick round slices, and place them in a
large bowl of generously salted cold water Set the eggplant aside
for 20 minutes,

Heat the oven to 350°F

To make the meat sauce, melt the butter in a heavy saucepan
over medium heat, and cook the onion and garlic for about 1
minute, or until they're softened but not brown. Using a wooden
spoon, stir in the ground lamb or beef and continue cooking for
another 3 minutes. Add the tomato paste, green peppers, tomatoes,
parsley, and the sumac and cumin (f you're using them), Season
with salt and pepper. Cook the mixture genty for 5 minutes, stirring
occasionally. Remove the mixture fom the heat and st it aside.

Drain and rinse the eggplant, then gently squeeze out the
excess water. Pat the slices dry with paper towels. Heat the oil in
a large skillet over medium heat, and fry the eggplant slices on
both sides until they're lighly browned, about 2 minutes. Do not
overcrowd them in the skillet and add more live oil if necesary.
Remove them from the pan and drain them on paper towels.

Spead half of the meat sauce in a baking pan. Arrange the fried
eggplant skices on top and cover them with the remaining sauce
pour over the lamb stock and bake for 25 minutes, or until the
eggplant is tender. Serve Warm.

from "The Sultan's Kitchen"
https://www.goodreads.com/book/show/250119.The_Sultan_s_Kitchen

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Begendili Tavuk
Chicken with Creamy Pureed Eggplant



SERVES 4-6

This is similar to Hinkir Begendi but chicken is substituted for lamb.

*Begendi (Creamed Eggplant) to serve (see below)
2 to 2 1/2 pounds boneless and skinless chicken breasts, cut into 2-inch strips.
Salt and freshly ground black pepper
3 tablespoons unsalted clarified butter
4 garlic cloves, minced
1/2 bunch scallions, trimmed and finely chopped, some green parts included (1/4 cup)
2 medium Italian green peppers, seeded and
finely chopped (3/4 cup)
2 large tomatoes, peeled, seeded, and finely chopped (1 1/2 cups)
1 tablespoon finely chopped fresh dill
2 tablespoons finely chopped fresh Italian parsley
1/2 teaspoon Turkish red pepper or ground red pepper
1 cup chicken stock

Make the creamed eggplant and keep it warm.
Season the chicken with salt and pepper. In a large skillet,
melt the butter over medium heat and gently cook the chicken
strips for about 3 minutes, until they're lightly browned all over.

Using a wooden spoon, gently stir in the garlic, scallions, green
peppers, tomatoes, dill, parsley, Turkish red pepper, and chicken
stock. Season with salt and pepper.

Bring the mixture to a boil;then lower the heat, cover the skillet, and simmer
for about 15 minutes, or until the chicken is cooked through and most of the
liquid has been absorbed. Place the creamed eggplant on individual warmed
plates and spoon the chicken with sauce on top.

Serve at ‘once with salad.

* Begendili Eggplant
BEGENDI (CREAMED EGGPLANT)

3 pounds globe eggplants (about 3 large)
3 tablespoons lemon juice
3 tablespoons salt
1 cup milk
2 tablespoons heavy cream
1/4 cup (1/2 stick) unsalted butter
1/4 cup all-purpose flour
4 ounces kasseri cheese, grated ('/2 cup)

Prepare a charcoal grill or heat the broiler Using the tip of a
skewer, prick the eggplants all over to allow the heat to penetrate.

Place the eggplants on the grill et about 5 inches above the coals,
and grill them for about 15 minutes, turning ocasionaly, until the
egplants have collapsed completely youre using the broiler, broil
the eggplants for about 25 minutes, turning frequently. Meanwhile,
blend the lemon juice, 3 caps water, and 3 tablespoons salt in a
large bowl and set it aside.

When the eggplants are cool enough to handle, peel them, and
place the pulp in the bowl of lemon water. Let them stand for 10
minutes to help prevent dicoloration, Transfer the pulp to a strainer
and let the excess liquid drain through by pressing the pulp genty
with the back of a large wooden spoon.

In a small saucepan over low heat, mix the milk and heavy
cream and heat until warm, Melt the butter in a large saucepan,
then add the flour and cook gently, using with a wooden spoon,
for about 1 minute. Using a wire whisk, slowly add the warm milk
and cream, whisking constantly to incorporate the milk mixture com-
pletely, and cook gently without boiling the mixture for 1 more
minute

Add the eggplant pup and then the cheese, whisking con-
stanly to puree the eggplant. Cook for 4 minutes, whisking until the
mixture is smooth and creamy.

from "The Sultan's Kitchen"
https://www.goodreads.com/book/show/250119.The_Sultan_s_Kitchen

Yum Eggplant!