You can’t go wrong with this Turkish classic—even with canned tomatoes, it tastes great, served at room temperature or chilled. The flavor improves after a day or two, so make it ahead and keep it in the refrigerator. It’s a delicious side dish or starter.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
I've made this twice in 2 weeks -- because the kids begged for it again! -- with assorted varieties of eggplant and tomatoes from the farm. Both times served it hot the night I made it. The second time I more than doubled the tomato sauce and plated pasta, then the eggplant, then the sauce.
I am a lover of eggplant, but this is one of the best side dishes I've ever had. I did substitute fresh tomatoes with Muir Glen organic diced tomatoes (no salt added during cooking time) and came out with a fabulous result.
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?