Schloof – Suryani Eggplant Dish
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Schloof – Suryani Eggplant Dish
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| Servings | Prep Time |
| 8servings | 1hour |
| Cook Time |
| 45minutes |
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Ingredients
- 2large eggplant, sliced 1/2-inch thick
- 8 cups chopped Roma tomatoesapproximately 15 tomatoes
- 5tablespoons, divided olive oilplus more as needed between batches
- 2large Anaheim peppers, halved, seeded and roughly chopped
- 8 garlic cloves, chopped
- 1teaspoon salt, plus more for saltingadjust as needed
- 1large bunch Italian parsley, chopped
Instructions
- Start buy preparing your ingredients
- Slice eggplant 1/4-inch thick, set on paper towels and lightly salt. Turn over when water droplets come to the top (approximately 20 minutes) lightly salt again. When water droplets form, pat dry with paper towel.
- Heat oil in large pot over medium heat. Lay eggplant in a single layer, sauté until lightly golden brown, turn and repeat. Remove from pan and set aside on a paper towel. Repeat until eggplant is cooked. Discard oil.
- In same pot heat 2 tablespoons oil on medium heat. Add Anaheim peppers, cover and simmer 3 minutes. Toss peppers, cover and simmer an additional 3-4 minutes or until peppers are lightly toasted and slightly soft. Using a slotted spoon, remove peppers from pan and set aside on paper towel.
- Add garlic and salt to oil in the pan and sauté 2 minutes or until aromatic, add tomatoes and sauté 5 minutes on medium-high heat, making sure it doesn’t completely cook down to a sauce. Stir occasionally.
- When you are ready to layer the Schloof, use a slotted spoon for the tomatoes to prevent excess liquid from making the dish soggy. You want the Schloof to be juicy but not soupy. (see example)
- In 8 x 8 or 11×7 glass serving dish, layer eggplant, tomatoes, Anaheim pepper, repeat with eggplant, tomato, parsley. Set aside and let cool for 1 hour before serving, or refrigerate until ready to serve.
- Serve an appetizer or side dish.
Recipe Notes
This is a traditional Suryani recipe.
This is a make ahead recipe because it is served cold or at room temperature.
Choose fresh tomatoes. Older tomatoes tend to cook down faster and become liquidy.
Choose the most fragrant parsley for this recipe.
Serve as an appetizer or entree served with rice.
Meal idea:
-Serve with white fish, lamb, or beef, and Jasmine or Basmati rice.
Recipe by Laurie Kerkinni for www.culinarybutterfly.com