Turkish Style Melanzane

Perhaps your new favorite bean dish:

Rinse the melanzane, cut the stalks into small pieces. Lengthwise, free one strip from the peel and one unpeeled. This way the peel stays soft and the melanzane still won’t fall apart. Cut the fruit in half lengthwise and rub with the salt. Fold melanzane repeatedly so they don’t discolor, juice for 20 min. Meanwhile, prepare the rest of the vegetables.

Slice onions and sauté in olive oil. Coarsely dice tomatoes, chop garlic cloves and peperoncino. Add to the onions and stew briefly. Add the chopped parsley, salt and pepper. Peel the potatoes, cut them into quarters lengthwise and then into slices. Dab the melanzane with kitchen paper and cut the halves lengthwise one more time. Preheat oven to 220 °C. Place the melanzane quarters in an oiled baking pan (tray with rim) and place the potatoes around them. Spread the onion and tomato mixture evenly over the vegetables. Bake in the middle of the oven for 40 minutes at 220 °C. Serve with a bean salad with feta cheese.

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