pat's Recipe

Turkish Grilled Eggplant and Peppers with Tomatoes/Sour Cream

Category: Vegetable

1/2 cup plus 2 Tbsp olive oil
1 cup finely chopped yellow onion
1 clove garlic, finely chopped
1 tsp ground coriander
one 28-ounce can whole plum tomatoes, drained
1 Tbsp packed light brown sugar
1/2 tsp pepper, plus more to taste
1/4 tsp salt, plus more to taste
3 Tbsp chopped fresh parsley, plus more for
garnish
2 Tbsp chopped fresh mint, plus more for
garnish
1 large eggplant, (about 1 1/2 lbs) trimmed
and sliced into 1/2-inch thick rounds
4 banana peppers, halved lengthwise and
seeded
sour cream, for serving

Heat 2 Tbsp of the oil in a large skillet over medium-high heat. Add the onion and garlic, stirring constantly, for 5 to 7 minutes, until softened. Add the coriander and cook for 1 minute more. Add the tomatoes, sugar, pepper, and salt. Using a fork, break up the tomatoes lightly and simmer, uncovered, for about 20 minutes. Stir in the parsley and mint.
Light the grill. Toss the eggplant with 6 Tbsp of the oil and season to taste with salt and pepper. Grill the eggplant for 4 to 5 minutes per side, until golden brown and soft. Set aside on a platter.
Toss the peppers with the remaining 2 Tbsp oil and season to taste with salt and pepper. Grill the peppers for 5 minutes on the first side, then turn them and grill for 2 minutes on the second side.
Layer the eggplant and papper slices on a platter. Spoon the tomato sauce, garnish with additional parsley and serve with a dollop of sour cream in the middle.

serves 4