Antep Sögürme

Ingredients for 2 servings:

• 1 eggplant(s), grilled and peeled
• 2 beefsteak tomatoes
• 1 onion(s), diced
• 1 garlic clove(s), finely diced
• 1 bell pepper(s) (Sivri pepper), green tip
• 1 tsp Pul Biber (Acı Pul Biber), hot
• Black pepper, freshly ground
• 1 pinch(s) of sugar
• Salt
• 2 tbsp olive oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Vegetable side dish to grilled or briefly fried meat

Blanch the tomatoes in boiling water for 10 seconds, refresh, peel off the skin, then cut into pieces. Halve the Sivri peppers, deseed them, and slice them into thin rings. Sauté the onions in a pan with olive oil over low to medium heat, without allowing them to brown too much. Then add the garlic for 1 minute, followed by the peppers, a pinch of sugar, and the Pul Biber. Sauté everything briefly, then add the tomato pieces. Simmer gently for about 15 minutes without adding any more liquid. Meanwhile, chop the eggplants into a fine puree. Once the tomato cubes have reduced, add the eggplant puree. Mix everything well and heat through again. Add liquid if necessary, or continue to simmer. Season to taste with salt and plenty of ground pepper. Eggplants love black pepper! Let the Söğürme cool slightly. Tastes perfect with meat and vegetables Tip: You can get Sivri peppers in Turkish grocery stores – they are green and elongated, sometimes slightly spicy.