Authentic voices. Remarkable stories. AOL On Originals showcase the passions that make the world a more interesting place.
Connected features the personal stories of six New Yorkers woven together into one of the most intimate series ever. This groundbreaking show changes the nature of storytelling by giving each character a camera to document their lives. The result is a unique format revealing as different as everyone appears to be, we are all universally Connected.
Wake up to your world in 2 minutes.
Jews and Money. Asian Drivers. Polish IQ. CPT… that's racist! But where do these stereotypes come from? Comedian Mike Epps explores the backstories of this humor and how history and fact often distorts into a snide – but sometimes funny – shorthand.
"INSPIRED" features celebrities, visionaries and some of the biggest newsmakers of our generation, recounting the stories behind their biggest, life-changing moments of inspiration.
In a compelling series of verite encounters, Win Win provides unique access into the minds and lives of the world’s most-celebrated entrepreneurs and athletes.
Explore what it means to be human as we rush head first into the future through the eyes, creativity, and mind of Tiffany Shlain, acclaimed filmmaker and speaker, founder of The Webby Awards, mother, constant pusher of boundaries and one of Newsweek’s “women shaping the 21st Century.”
Nicole Richie brings her unfiltered sense of humor and unique perspective to life in a new series based on her irreverent twitter feed. The show follows the outspoken celebrity as she shares her perspective on style, parenting, relationships and her journey to adulthood.
Comedy is hard, but teaching comedy to children is hilariously difficult. Kevin Nealon is giving the challenge to some world-famous comedians. As these young minds meet with comedy’s best, get ready to learn some valuable comedy lessons, and to laugh!
James Franco loves movies. He loves watching them, acting in them, directing them, and even writing them. And now, he’s going to take some of his favorite movie scenes from the most famous films of all time, and re-imagine them in ways that only James can.
The story of punk rock singer Laura Jane Grace of Against Me! who came out as a woman in 2012, and other members of the trans community whose experiences are woefully underrepresented and misunderstood in the media.
Executive produced by Zoe Saldana (who will be the subject of one episode), a celebrity travels back to their hometown to pay tribute to the one person from their past (before they were famous) who helped change their life by giving them an over-the-top, heart-felt surprise.
Enter the graceful but competitive world of ballet through the eyes of executive producer, Sarah Jessica Parker. This behind-the-scenes docudrama reveals what it takes to perform on the ultimate stage, the New York City Ballet. Catch NYCB on stage at Lincoln Center.
Park Bench is a new kind of "talking show" straight from the mind of born and bred New Yorker and host, Steve Buscemi.
This Turkish Cuisine video shows you how to make Domatesli Patlican, or Fried Eggplant with Tomato Sauce.
Tags:How to Make Domatesli Patlican,cooking lessons,cooking tips,eggplants recipe,fried eggplant,kitchen skills,turkish cuisine,turkish style side dish,turkish tomato sauce
Grab video code:
So now, we’re going to get ready on a hot easy appetizer. It’s called Domatesli Patlican which is really a fried eggplant with a delicious tomato sauce.
So what we’ll need is one medium sized eggplant, one tablespoon of tomato paste, two cloves of garlic, two ounces of chopped onion, one green pepper. What we’re going to do is chop the half of it and leave the other half, three grated tomatoes, corn oil for frying and of course some parsley for garnish.
So what we want to do is salt our eggplant first so we could just peel the top off. As you could see, we have water with salt over here. That’s how I like to salt my eggplants. I always get a large dish of water, put some salt in it and let those eggplants salt up in there. So what I’m going to do is peel it going downward. Now, we do this a lot in all different types of Turkish dishes. So if you’ve done it once or twice with me, you kind of know the drill. The water is great for absorption of the salt and it also allows it to absorb all the bitter juices of the eggplant.
So what we could do now is just cut it down the middle. And this one, we could just cut in half moons. So you just want to chop it going down. They could be a little thick because they’re going to shrink when you fry them anyway. And I like to get the medium sized eggplant because it doesn’t have so much pulp like the large ones and it’s not as small as the small ones, so medium is always good. So you just want to let this sit for about a half an hour. We’re going to let that sit just for a little bit to absorb the salt and get it ready for frying.
So now, it’s been a half an hour. We’ve been waiting for our eggplants to soak up all the salt as well as the bitter juices. I’m going to turn on my skillet, wait for it to get nice and hot. And then what we’re going to do is squeeze all the water from the eggplants and put it on our plate to absorb any extra water.
Once our skillet is hot, we can add in some corn oil. You see, I didn’t even have to use the whole cup because my skillet is small and you really want to get that really sizzling hot. We’re just going to wait a minute on that. Now this, you don’t have to soak up too long. If you do more than half an hour, sometimes they’ll start to change color. So just keep eyeballing it, squeeze the excess water and I love to use a paper towel because it gets out all the water that you couldn’t have squeezed out.
So once you see that your oil is nice and hot, we just start putting in our eggplants. You can even hear that sizzle. And you could put them all in there because they shrink when they cook. And the eggplant is used with so many different appetizers and dishes all throughout Turkish cuisine. The ottoman empire really made it popular and they perfected it and it’s still alive today.
So you want to keep turning that around until it’s nice golden brown. And this one, we’re going to cook all the way through. I know lots of times when we make appetizers or we’re making our Karniyarik or Imam Bayildi if you know, these are eggplant dishes. Those dishes, you don’t put the eggplant all the way through. But because this is what we’re going to eat as an appetizer, you want to cook this all the way through, a nice golden brown. And here, we can wait for it to cook before we make our sauce because our sauce is so fast and so easy that while this is just cooling from being so hot from all the oil, we could just spoon over our hot sauce right over it.
So once that you see that these are nice golden brown, we can get another plate with a clean paper towel on it. Take it off that hot stove top and start placing it on the paper towel. This absorbs all the extra oil. And while that’s cooling off, we can quickly make our delicious tomato sauce. It’s really easy. And if you don’t want to use fresh tomatoes like I’ve used, you can use crushed tomatoes from the can. If you’re pressed for time, that’s always okay. And I like to add a little bit of tomato paste because it gives it a great color. And of course with Turkish cuisine, the fact that it tastes so good, we love the beautiful arrangement of different colors, reds and greens.
This is a great appetizer. I’m just going to lower this heat and get our sauce pot ready over here. And here, what we want to do is just add maybe a little bit of this oil that we have left over, maybe a tablespoon. Add our onion and we’ll crush some garlic because we love fresh garlic. I love to crush it because then all the flavor really gets inside and you don’t need all the bits and pieces either.
And this is a fast and easy sauce even though you can make like spaghetti. If you’re making pasta one night, you want to make a fresh homemade sauce, just add up the ingredients. Add more tomatoes, a little more paste and you’re good to go. You could already smell the onion and the garlic. Take your spoon, just sauté that up. Now, we could add our peppers and our fresh tomatoes. You could already see when you grate them, you get the flesh of the tomato. You really get a great pull. Get that nice and hot and a little bit of tomato paste. We’re just going to let this cook up for about three minutes. So after a couple of minutes, this is cooked. What I’m going to do is just cover and let it settle and let those flavors blend in together nicely.
I’m just going to put it over here and get my oil back up from down here. Now a lot of times when you’re using oil for frying, if you’re frying eggplant, you can save that oil. A lot of Turkish women do this. We just put it in a jar and we could just save it for our French fries or grilled peppers or grilled tomatoes. The only time that you can’t recycle the oil is when you’re doing fish of course.
So now, here’s that other half of pepper that I was talking about before. You just want to slice them going down and we’re going to fry these up last so that they don’t get soggy. And these fry up really fast anyway so you just kind of want to dip them in and take them out. Your oil, make sure it’s really nice and hot and then we can throw them in there. You just want to put them in one by one. Hear that sizzle? Give it a quick toss and take them out because these are great when they’re crispy. But if you wanted to, you can even do those skinny peppers right now if you wanted something spicy. Give these just a quick toss around. And this is also great with yogurt and garlic that we always use. You can even fry a few tomatoes, cut a few wedges in there. Just make sure that you get all the pulp out. It would be really great.
Take them out. Let them strain on your paper towel. We want them crispy so you don’t have to fry them too much. And now, let’s get it ready to serve.
So here is our serving platter. We have it right here, and we’re just going to place the eggplants going across and then we’re going to spoon over our sauce. I like to garnish with a little bit of parsley. Now, this is just one of many different types of appetizers made with the eggplant. I mean, eggplant is fried, it’s smoked, it’s barbecued, it’s pureed, sometimes they just take out the stuffing. I mean, it’s used in so many different appetizers and main dishes all through out Turkish cuisine.
So once you have it all in a plate, now is the time to spoon our sauce. As you can see, it’s steaming up really nicely. You really don’t have to let it cook too long because the flavors are already blending together with the steam. We just want to spoon it over and it smells so good. It looks beautiful. All these red and green especially the green peppers that we find. It’s really great. Just spoon it over. We have a little extra so just keep spooning it over. Sometimes, you can even take a little bit and dip it in the sauce. That’s always fun.
And then of course, what I like to do is take a little bit of finely chopped parsley and sprinkle it all on top. And that’s how you do it. Turkish cuisine is very simple made with the freshest produce and of course your hearts at home.
So this is our Domatesli Patlican. It’s a fried eggplant with a tomato sauce. Now, I’m going to get ready to do our next dish.