RECIPE: Tawa, Kurdish Eggplant Casserole (Serves 4-6)
Ingredients:
3 waxy potatoes, slices
2 eggplants, sliced
2 tomatoes, sliced
1-2 onions, sliced
1 green bell pepper or 4 small pointy peppers
1 small bunch parsley, finely chopped
flaky sea salt
Oil for frying
Tomato broth:
6-8 tbsp tomato paste
2 tbsp olive oil
1 tbsp 7 spice blend (can be found att Middle Eastern stores)
1 tsk bild red pepper flakes (such as e.g. Aleppo Chili)
1 tbsp vegetable stock powder
Salt & pepper to taste
400 ml boiling water
Instructions:
- Pre-heat oven to 200 C / 390 F.
- Sprinkle the eggplants with some flaky salt, place in a colander and put an heavy object on top, let sit for at least 2 minutes then brush off liquid and salt with a clean kitchen towel.
- Heat oil in a pan and fry eggplants on each side until golden. You can do this over high heat since they don’t have to cook through and that way they won’t absorb as much oil either. Let excess oil drip off when removing them from pan. Fry peppers for 30 seconds on each side as well.
- Place potatoes in an even layer at the bottom of you oven dish. Layer the eggplant and the rest of the veggies as you wish. Sprinkle with parsley.
- Mix together all ingredients for the tomato broth and pour over the veggies. Cover the pan and bake for 45 minutes. Remove cover and bake for another 20-30 minjutes, cover again if top layer is getting too browned.
- Serve with rice or bread.
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