Eggplant Shake (with Olive Oil)

Hello Dear Friends,

The first recipe of 2017 was an eggplant dish. shrugs Meat dishes made with coarsely chopped vegetables such as zucchini and eggplant are called shrugging. One of the favorite dishes of Turkish Cuisine. Eggplant Shake I prepared it the Aegean Style, that is, with olive oil. The most important feature of this recipe is that there is no spoon in it. Since the eggplant skins are completely peeled, they are suitable for crushing. Therefore, instead of stirring, we cook by shaking the pot.

As I always say, olive oil tastes better as it rests. When it is eaten hot or warm, its taste is not fully established. For this reason, I recommend that you cook it at least 4-5 hours before serving and let it rest for 1 night if possible.

Note: If the tomatoes are not juicy, you can increase the water of the dish by half a glass more.

Love…

Ingredients for Eggplant Shake (with Olive Oil) Recipe

• 500 g Eggplant, peeled
• 2 tablespoon of olive oil
• 1 medium onion
• 2 medium tomatoes
• 2 cloves of garlic
• 1 sweet Black Pepper
• Quarter bunch of parsley
• Half a lemon
• 1 teaspoon of granulated sugar
• 1 sweet spice salt
• 1 water glass of water

How to Make Eggplant Shake (with Olive Oil) Recipe?

1. Fill a deep and wide bowl with water, squeeze the lemon and throw the peel into it.
2. Completely peel the eggplants that you cut the head and stem parts of. Divide into 3 equal parts. Divide the pieces you have divided into 4 or 6 pieces according to the size of the eggplant and drop them into water with lemon.
3. Chop the tomatoes for edibles, the onion for piyaz, the pepper into rings. Finely chop the garlic and parsley.
4. Put half of the onion and tomato in the pot first. Drain the eggplants and add them.
5. Add the remaining tomatoes, half the onion, garlic and peppers to the pot.
6. Add olive oil, salt, sugar and water and close the lid of the pot.
7. Shake the pot carefully from time to time, absolutely no mixing.
8. Cook on low heat with the lid on until the vegetables are soft.
9. Sprinkle chopped parsley on the cooked food, drizzle with 1 tablespoon of olive oil and serve when it comes to room temperature.