Braised Aubergines Patlıcan Silkme

Slowly braised or simmered Aubergines with tomatoes, peppers, and onions. Its silky rich flavour comes from nothing but garlic, olive oil and it's own tender juices. Super easy, dump and run vegetarian stew. 



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Category: Vegetable based dishes 'Zeytinyağlılar'
Seasons Summer
Cuisine Type Turkish


Aubergine silkme

5 Long thin aubergines
1 Tablespoon Salt
1 Tablespoon Sugar
4 Long green peppers 'Sivri biber)
1 Sweet red pepper
3 Cloves garlic
1 Onion
3 Large tomatoes
60 Millilitres Olive oil

Braised Aubergines Patlıcan Silkme Directions

  1. Cut the aubergines into finger length, thin, wedges and place them on a tray.
  2. Sprinkle over one tablespoon each of salt and sugar. Leave for around 30 – 45 minutes.
  3. Meanwhile cut the onions into small cubes and the peppers into long thin strips.
  4. Mince the garlic and grate the tomato into a small bowl.
  5. Rinse and drain the aubergines. 
  6. In a medium to large saucepan or slow cooker, layer the aubergines, peppers and onions.
  7. Add to the top the tomatoes and garlic and pour on the olive oil.
  8.  Close the lid and simmer over a very low flame (or the high setting of the slow cooker) for around an hour.
  9. Remove from the heat, give the saucepan a good shake to ensure all the tomatoes and juices have combined and leave to rest for around 15 minutes.
  10. Serve warm with pıilav or side dishes.

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