Putlejela

Putlejela Recipe | Vegetarian Eggplant Dish

| Servings: 4 |

Vegetarian diet

Introduction

Putlejela is a traditional Middle Eastern dish made with roasted eggplant and a blend of seasonings. This flavorful recipe is perfect for a light and refreshing meal.

History

Putlejela has been enjoyed in Middle Eastern cuisine for centuries. It is a popular dish that is often served as a side dish or appetizer. The roasted eggplant gives the dish a smoky flavor, while the seasonings add a burst of freshness.

Ingredients

1 medium eggplant, approximately 1 lb (454 g)
1 tsp lemon juice
1 tsp salt
0.13 tsp black pepper
0.25 cup minced onion
0.25 cup minced green pepper (optional)
1 tbsp oil

How to prepare

Broil the eggplant over a direct flame, or bake in a pan lined with aluminum foil at 450°F (232°C).
Turn the eggplant once or twice in the oven to ensure even baking on all sides, until the eggplant is soft and the skin separates from the flesh.
Remove the skin and finely chop the eggplant pulp in a chopping bowl.
Add the lemon juice and blend well.
Mix in the salt, pepper, minced onion, and minced green pepper.
Taste and adjust the seasoning, then chill the mixture.
Before serving, add the oil and stir until well combined.
Serve on a bed of salad greens.
Garnish with tomato wedges.

Variations

For a spicy kick, add a pinch of cayenne pepper or red pepper flakes to the mixture. You can also add chopped fresh herbs such as parsley or mint for extra flavor.

Cooking Tips & Tricks

When roasting the eggplant, make sure to turn it occasionally to ensure even cooking. Removing the skin and finely chopping the eggplant pulp will give the dish a smooth texture. Adjust the seasonings to your taste preferences for the perfect balance of flavors.

Serving Suggestions

Putlejela can be served as a side dish or appetizer with pita bread or crackers. It pairs well with hummus, tabbouleh, or grilled meats.

Cooking Techniques

Roasting the eggplant gives Putlejela a smoky flavor, but you can also grill or sauté the eggplant for a different texture. Experiment with different cooking techniques to find your favorite.

Ingredient Substitutions

If you don't have eggplant, you can use zucchini or bell peppers as a substitute. You can also add other vegetables such as tomatoes or cucumbers for a different twist.

Make Ahead Tips

Putlejela can be made ahead of time and stored in the refrigerator for up to 2 days. The flavors will develop even more as it sits, making it a great make-ahead dish for parties or gatherings.

Presentation Ideas

Serve Putlejela on a platter with a drizzle of olive oil and a sprinkle of fresh herbs for a beautiful presentation. You can also garnish with olives, feta cheese, or toasted nuts for added texture and flavor.

Pairing Recommendations

Putlejela pairs well with a variety of dishes, including grilled meats, rice pilaf, or a fresh salad. It also goes well with a glass of white wine or a refreshing lemonade.

Storage and Reheating Instructions

Putlejela can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave or bake in the oven until warmed through.

Nutrition Information

Calories per serving

Each serving of Putlejela contains approximately 100 calories.

Carbohydrates

Each serving of Putlejela contains approximately 10 grams of carbohydrates.

Fats

Each serving of Putlejela contains approximately 5 grams of fats.

Proteins

Each serving of Putlejela contains approximately 2 grams of proteins.

Vitamins and minerals

Putlejela is a good source of vitamins and minerals, including vitamin C, vitamin K, and potassium.

Alergens

Putlejela is gluten-free and vegan. However, it may contain allergens such as sesame seeds or nuts, depending on the garnishes used.

Summary

Putlejela is a nutritious dish that is low in calories and high in vitamins and minerals. It is a healthy option for those looking to enjoy a flavorful and satisfying meal.

Summary

Putlejela is a delicious and nutritious dish that is easy to make and full of flavor. Whether you serve it as a side dish or appetizer, this recipe is sure to impress your family and friends. Enjoy the smoky flavor of roasted eggplant with a blend of seasonings in this traditional Middle Eastern dish.

How did I get this recipe?

I can't forget the moment I stumbled upon this recipe for Putlejela. It was a warm summer day, and I was rummaging through an old cookbook that had been passed down to me from my own grandmother. As I flipped through the yellowed pages, a handwritten note fell out and fluttered to the ground.

Curious, I picked it up and read the faded writing. It was a recipe for Putlejela, a dish I had never heard of before. The note was from my great-aunt Maria, who had traveled extensively and collected recipes from all over the world. She had written down the ingredients and instructions for making this exotic dish in her elegant cursive handwriting.

I was intrigued and decided to give it a try. I gathered the ingredients listed on the note - ripe tomatoes, bell peppers, onions, garlic, olive oil, vinegar, and a blend of spices. I chopped and sautéed and simmered, following the instructions carefully. The kitchen was filled with the rich aroma of the spices as they mingled together in the pot. I couldn't wait to taste the final result.

When the dish was ready, I spooned it onto a plate and took a bite. The flavors exploded in my mouth - tangy, spicy, and savory all at once. It was unlike anything I had ever tasted before. I savored each mouthful, feeling a sense of wonder and delight at the discovery of this new culinary treasure.

I knew that I had stumbled upon something special with this recipe for Putlejela. Over the years, I have made it many times, tweaking and perfecting it to suit my own taste. It has become a favorite in my household, a dish that my family and friends always request when they come over for a meal.

As I continued to cook and experiment with different recipes, I realized that each dish told a story. They were a reflection of the places I had been, the people I had met, and the experiences I had lived through. And the recipe for Putlejela was no exception.

I learned that Putlejela is a traditional dish from the Mediterranean region, popular in countries like Greece, Turkey, and Lebanon. It is typically served as a side dish or appetizer, enjoyed with crusty bread or pita. The name itself is derived from the Arabic word "batlejal," which means "cooked vegetables."

The recipe for Putlejela is simple yet versatile. It can be made with a variety of vegetables, depending on what is in season or what you have on hand. The key is to let the flavors of the vegetables shine through, enhanced by the spices and seasonings added to the dish.

I have shared the recipe for Putlejela with many of my friends and family members over the years. They have all been delighted by its unique taste and have asked for the recipe to try it themselves. It brings me joy to pass on this culinary tradition to others, knowing that it will continue to be enjoyed and appreciated for generations to come.

As I sit here now, writing down the story of how I learned to make Putlejela, I am grateful for the serendipitous moment that led me to discover this recipe. It has enriched my life in more ways than I could have imagined, connecting me to a world of flavors and cultures that I may never have experienced otherwise.

And so, I will continue to cook and experiment with new recipes, always seeking out new flavors and ingredients to add to my culinary repertoire. But the recipe for Putlejela will always hold a special place in my heart, a reminder of the magic that can be found in the simple act of cooking and sharing a meal with loved ones.