As many of you may know, I was born and raised in northern New Jersey and moved to Chicago after I got married. One of the things I miss about NJ is this one Turkish restaurant called Toros. They have the most delicious food. One of my favorite appetizers from there is this Turkish Eggplant Tomato dip which I looked upon their menu and is called Patlican Soslu. It’s honestly, one of the best dips I have ever had! I could never get enough of it.
I have been craving it and decided even though I haven’t made much Turkish food; to give it a go based on all the flavors I remember and the look of it. I am sure there are several ways to make this dish but this is my take on it. My husband and I really enjoyed it and I will definitely be making it more often. It is a fantastic vegan/vegetarian option. It goes well in sandwiches, with eggs, as is with some warm bread or even as a side dish.
Patlican Soslu (Roasted Eggplant with Tomato & Garlic)
Ingredients
- 1 large eggplant
- 4 small–medium tomatoes
- 1 cup diced fire-roasted peppers
- 6 garlic cloves divided
- ¼ small onion
- 2 tablespoons olive oil
- 1 tablespoon tomato paste
- Salt and pepper to taste
- Fresh lemon juice to taste
Instructions
- Preheat the oven to 375°F.
- Peel the eggplant in stripes, leaving some of the skin on.
- Using a knife, make small cuts around the eggplant to help the smoky flavor penetrate.
- Place the eggplant directly over a stovetop flame and char it for about 10 minutes, turning occasionally to char all sides.
- Alternatively, you can use a broiler to achieve the same effect.
- Cut the tomatoes in half and place them on a baking sheet.
- Add the charred eggplant to the same baking sheet.
- Place 4 garlic cloves and the chopped onion in a piece of aluminum foil.
- Drizzle with olive oil, salt, and pepper.
- Wrap the foil and place it on the baking sheet.
- Drizzle the eggplant and tomatoes with olive oil, salt, and pepper.
- Roast everything in the oven for about 30 minutes.
- Once slightly cooled, remove the skin from the eggplant.
- Mash the eggplant together with the roasted tomatoes and roasted garlic.
- Dice the fire-roasted peppers and roasted onion, then add them to the mixture.
- Crush the remaining 2 raw garlic cloves and add them to the mixture.
- Stir in 1 tablespoon olive oil and a squeeze of fresh lemon juice.
- Mix the tomato paste with 1 tablespoon warm water, then add it to the mixture.
- Mix everything together well.
- Season with salt and pepper to taste.
Notes
I bugged out when I read your intro to this recipe because it is the same exact reason why I have searched for the recipe!!!! because TOROS in Clifton has the best! I craved for it because I too, have moved from NJ to PA and we have nothing close to it like it. I am very eager to try this recipe!!!!! I truly cannot believe that this is how I found this recipe lol!
blessings!
Haha! I love that restaurant. Nice to hear that someone knew what I was referring to exactly. I hope you give it a try and enjoy it 🙂
Try anatolian in the lehigh valley
I’m so excited to try this recipe! I’m born and raised in Jersey and I’ve never found a recipe for any of my favorite Toro’s dishes… Adana, red-lentil soup and patlican-soslu!!! As salaamu aliakum & Thank you in advance!!!
I hope you enjoy it!
Do you have nutritional info?
I currently do not.
Omg…i made it& it is delicious! Toros is one of my favorite places too! Thank you for posting!
My pleasure, Denise!
I loved this recipe! Thank you for sharing. It’s a keeper
Thanks, Odette!