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Light and Flavorful Homemade Eggplant Stew Recipe
1 hr 15 min (plus 30 min eggplant soak)
A Turkish-style one-pot stew of roasted eggplants and turkey simmered with tomatoes, peppers, and warm spices.
| prepSoak eggplants in salty water for at least 30 minutes | |||||
| prepPreheat oven to 165°C / 330°F | |||||
| prepRoast eggplants drizzled with olive oil for 15–20 minutes; add red peppers for last 5–10 minutes | |||||
| 500 g turkey breast, cut into large chunks | Sauté turkey until lightly browned | Add onions & peppers, sauté until fragrant | Stir in pastes & tomatoes, mix well | Fold in roasted eggplants, peppers & spices | Add water, simmer 40 min until tender |
| Olive oil & butter (for sautéing) | |||||
| 1 onion, diced | |||||
| 1–2 green peppers, cut into thick slices | |||||
| 1 red bell pepper, cut into thick slices | |||||
| 1 tbsp tomato paste | |||||
| 1 tsp pepper paste (optional, spicy) | |||||
| 2 medium tomatoes, peeled and chopped | |||||
| 2 medium eggplants, partially peeled, cut into finger-length chunks (roasted) | |||||
| 1 red bell pepper, roasted | |||||
| 1 tsp salt | |||||
| Black pepper, chili flakes, oregano or thyme | |||||
| Hot water (just enough to barely cover) | |||||
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