SOYA GRANULES WITH EGGPLANTS (Turkish, Vegan)




Ingredients  ( 2  servings  ) 


3/4 cup soya granules     4 medium eggplants     1 medium onion     


4 long Italian green peppers     2 ripe medium tomatoes     1 tsp tomato paste     


1 cup hot water     3 tbsp olive oil     2 tbsp chopped Italian parsley     


Salt, pepper     Sunflower oil for frying 


Serving suggestion: Serve with rice or over rice.



Instructions 


1.  Peel the eggplants leaving stripes of skin on. Quarter each eggplant lengthwise and chop into one-inch pieces. Soak them in a bowl of salt water for half an hour. Wash, drain and dry with a paper towel. 


2.  Soak the soya granules in boiling water for half an hour.  Drain and gently squeeze the liquid out of the soya granules.


3.  Heat the sunflower oil and fry the eggplants turning them over for even frying. The eggplants should be a light brown color when done. Put them on a paper towel. Save two tbsp of the frying oil.


4.  Chop the onion, tomatoes and two of the green peppers finely. You can run the tomatoes in a food processor. Do not drain.


5.  Heat the oven to 350 degrees F (180 degrees C).


6.  Heat the olive oil and sauté the onions for about 5 minutes until they are transparent. Add the green peppers and continue for another minute. 


7. Add the soya granules and sauté for 5 minutes. 


8. Add the chopped tomatoes and mix well. Add salt and pepper to taste. Cook on medium-low heat, uncovered, for 10 minutes stirring occasionally.


9.  Place the eggplants in a single layer in an oven-proof dish or oven tray. Add the cooked soya granules on top. Alternate if there will be more than one layer. Sprinkle with salt and pepper. 


10.  Mix the hot water with tomato paste. Pour it over the eggplants. Drizzle with the saved frying oil. Place the remaining two whole green peppers on top. Cover the dish or oven tray.


11.  Cook in preheated oven for 30 minutes.


12.  Sprinkle with chopped parsley while the dish is hot. Serve hot with or over rice.


NOTES: The original dish is made with ground beef, veal or lamb. It turned out amazingly well with soya granules.  The recipe for soya granules, a substitute for ground beef/veal/lamb which is often used in Turkish cooking, keeps well in the fridge for two days and can be used to make a variety of dishes. You can use this recipe link to prepare it in advance and add it to zucchini, eggplants, potatoes, spinach and other vegetables. 

BASIC SOYA GRANULES RECIPE FOR TURKISH COOKING (Turkish, Vegan)

RICE PILAF (Turkish, Vegan)

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