(Şeyh Mualla - Antakya - Mediterranean Region)
2 Chinese or Japanese eggplants,
1/2 cup sunflower oil
3 small sized tomato, peeled, diced
1 cup chickpeas*, in can, rinsed
2 garlic cloves, sliced
1 medium sized onion, sliced
1 small red bell pepper, discard seeds, cut in medium sized
2 tbsp crushed tomato, in can
1 tbsp red pepper paste, sweet
2 tbsp pomegranate paste
1 tsp mint
Peel the eggplant skin in strips lengthwise. Cut the eggplant vertically about 0.5 cm thick. Cut in 4 each slice. Sprinkle some salt all over the slices, wait for 15 minutes. Then dry with a paper towel.
Pour the sunflower oil in a large skillet. Fry both sides of the eggplants until the colour turns light medium brown. Do not over fry!
Mix all the " filling ingredients" in a medium sized bowl with the spoon.Place the half of eggplants in a medium sized shallow cooking pot. Spread the half of the filling ingredients all over them. Arrange the rest of the fried egg plants on them. Spread and cover the eggplants with the remaining filling ingredients.
Cover the lid halfway and cook for about 20-25 minutes on medium-low heat. Let it cool down the dish in the pot. Then place Sheikh Mualla on a service plate. Serve it at room temperature.
*If you like you can use green lentil instead of chickpeas.
-Spinach Soup with Cream, Grape Leaf Rolls, Carrot Salad, Ayran,Turkish-style Breakfast Buns, Roasted Red Peppers with Garlic, Hummus and Saffron Pudding.