Chopped Eggplant Shake
(Patlıcan Silkme - Urfa - South East Anatolia Region)
1 medium size eggplant, peel the skin in strips lengthwise, cut into bite size, soaked in 2 cups of water with salt for about 20 minutes
1 small onion, sliced
3-4 garlic cloves, sliced
1 cubanalle pepper, cut in bite size
1 large tomato, peeled, diced
4 tbsp canned crushed tomatoes + 1/3 water (mix them together)
5-6 tbsp extra virgin olive oil (half for cooking, half for after cooking)
1 tsp sugar
1 tsp lemon juice
In a shallow pot, place the onion, garlic, pepper, eggplant, tomato, crushed tomatoes, sugar, lemon juice, salt and olive oil. Close and turn the heat to high first. When the dish starts to boil, turn the heat down to medium-low. Do not stir the dish, just hold both sides of the pot and shake it a few times!
Let it cool down in the pot. Then, place on a serving platter. Pour the rest of the olive oil. Garnish with fresh parsley. Serve at room temperature or chilled.
*Chopped Eggplant Shake becomes more tasty the following day:)