Patlican Soslu (Turkish Eggplant Tomato Dip)

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. 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.

Servings: approx. 2 cups

Total Time: approx. 40 minutes

Ingredients

1 large eggplant

4 small-medium tomatoes

1 cup of diced fire-roasted peppers

6 garlic cloves

1/4 of a small onion

2 tbsp olive oil

1 tbsp tomato paste

Salt & pepper to taste

A squeeze of fresh lemon juice

Instructions

First, preheat the oven to 375 F. Then, peel the eggplant into stripes leaving some skin on. Next, with a knife cut small inserts into the eggplant all around which helps allow smokiness in.

Place the eggplant on top of the stovetop to get a nice char for about 10 minutes while alternating sides. You can also use a broiler for this.

Next, cut the tomatoes in half and place them on a baking pan. Also, place the eggplant on the pan as well. The eggplant by now should be more than halfway cooked and charred all around.

In the same pan, add 4 of the garlic cloves and the red onion into a piece of aluminum foil. Season with some olive oil, salt, and pepper and close it up then place on the pan. This method will allow them to roast nicely.

Drizzle the eggplant and tomatoes with olive oil, salt, and pepper. Place them all on the same baking sheet and into the oven for 30 minutes.

Then, once slightly cooled. Take off the skin of the eggplant and mash the eggplant along with the roasted tomatoes and roasted garlic. Dice the fire-roasted peppers and the roasted onion into the mixture too.

Crush 2 raw garlic cloves and add to the mixture. Stir in 1 tbsp of olive oil too with a squeeze of fresh lemon juice. With a tbsp of warm water, mix the tomato paste into that and then add that liquid to the mix too.

Everything should be mixed together very well at this point. Season with salt and pepper and stir. Enjoy with some warm pita! This dish can be eaten room temp or cold! Store the leftovers in an airtight container in the fridge.