The next thing I remember is that same appetizer of Turkish-style ratatouille was given a mention in this issue of Saveur magazine. When I say it was given a mention, I mean just that. The article said, we had the Roasted Turkish Eggplant (or whatever it was called on the menu—I can’t remember) at Mustard’s Grill. The article then went on to give a recipe for the Calamari Salad which they also had and apparently liked better, or at least enough to ask for the recipe.
Well, I didn’t care how insignificant it was, I was so excited that something I had made and put on the menu was mentioned in a prominent cooking magazine that you would’ve thought they said, Chef Kate Curnes is a brilliant woman who we are hereby nominating for the McArthur Genius Award.
I have made this silky, simple eggplant multiple times every summer since. The eggplant is roasted until it melts and the onions and tomatoes on top are transformed into a caramelized sauce. Spoon all this on some crusty toasted bread and drizzle some lemon-garlic mayo on top. Yeah, you’ll be happy. Trust me.
Turkish Roasted Eggplant with Garlic Mayonnaise and Toasted Bread
Ingredients
For the Eggplant:
- 2 pounds eggplant (Japanese or Heirloom eggplant are best)
- 1 1/2 pounds tomatoes (about 4), diced
- 1 medium onion, thinly sliced
- 1 large clove garlic, sliced
- 3 tablespoons olive oil
- 2 teaspoons kosher salt
- 1 teaspoon sugar
- Italian parsley, for garnish
For the Mayonnaise:
- 1/2 cup mayonnaise
- Juice of 1 lemon
- 1 clove garlic, minced
For the Toasted Bread:
- 1/2 loaf Levain or other rustic bread
- 2 tablespoons olive oil
- 1 clove garlic, minced
Instructions
For the Eggplant:
- Heat oven to 425°F. Remove stems from eggplant and cut in half vertically. Score the flesh of each eggplant half, making slashes one way and then the other, but don't cut all the way through. Place in a single layer in a large roasting pan.
- Combine tomatoes, onion, garlic, oil, salt, and sugar in a large bowl and toss to combine. Spread mixture evenly over eggplant. Cover with foil and roast for 40 minutes or until eggplant is knife tender. Remove foil and continue roasting until onions are browned and juices are reduce by half, about another 30-40 minutes.
For the Mayonnaise:
- Combine all ingredients in a medium bowl, whisking until smooth. Taste and add salt and pepper as needed.
For the Toasted Bread:
- Slice bread into 1/2-inch thick slices and arrange in a single layer on a baking sheet.
- Combine oil and garlic in a small frying pan and warm over low heat until fragrant, about 5 minutes. Brush garlic oil over bread slices and place in oven with eggplant. Bake until crisp, about 15 minutes. Sprinkle with salt and pepper.
To Serve:
- Place an eggplant half on a plate, drizzle with mayonnaise and sprinkle a few parsley leaves over the top. Place a bread slice on each plate and serve, passing more mayonnaise at the table.
Nutrition Information:
Amount Per Serving: Calories: 0Total Fat: 0g
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My favorite part about visiting Turkey a few years ago was eating eggplant at nearly every meal. I’m looking forward to making this dish and going back!
LOVE your stories…both the ones of life on the prairie in NoDak, and the ones of your time in the kitchens of fancy restaurants. Thanks for your awesome blog!
Thanks Ali! And I love your compliments!