Turkish Eggplant and Tomato Marmalade from Istanbul
Recipe By:
Servings: 8
Preparation Time: 0:00
Categories: Low Cal (Less than 300 cals) Lower Carbs Meze
1 1/4 pounds eggplant -- peeled and cut into small dice
3 1/2 pounds ripe tomatoes -- cut in half, seeds squeezed out, grated against the largest holes of a grater, and skins discarded
1 red bell pepper -- seeded and chopped
1 long green chile -- seeded and finely chopped
4 large garlic cloves -- finely chopped
1 cup extra-virgin olive oil
salt & freshly ground pepper -- to taste
Author Note: This meze, called 'soslu patilcan', or patilcan soslu, is one I ordered at the Hippodrome Restaurant on Papa Yokuglu Street, across from the obelisk in front of the Blue Mosque in Istanbul and I liked it very much. In fact, I had this room temperature dish of chopped eggplant stewed with tomatoes and olive oil many times in Turkey, and it became for me a kind of weary-tourist comfort food. Serve with pieces of warmed flatbread.
Cuisine: "Turkish"
Source: "Little Foods of the Mediterranean by Clifford Wright, 2003"S(Formatted by Chupa Babi): "Sept 2012"
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Per Serving (excluding unknown items): 300 Calories; 28g Fat (79.3% calories from fat); 2g Protein; 14g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 19mg Sodium
Exchanges: 2 1/2 Vegetable; 5 1/2 Fat
