How to make Eggplant with Olive Oil? There are also 7 comments to give you an idea. Tips of the recipe, thousands of recipes and more... Türk 45 minutes, spring dishes, meatless eggplant, eggplant, eggplant dish, eggplant dish recipe, practical pot dishes, summer dishes, eggplant with olive oil, Practical Recipes

Eggplant Dish with Olive Oil

Portion: 4-5 Persons Preparation: X Cooking: X
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Eggplant dishes are generally loved with meat, but as the weather gets warmer, these meat dishes start to get fatter and heavier.

Olive oil dishes are a delicious alternative to fried and meat dishes in order to consume your favorite vegetables in all seasons.

eggplant with olive oil

Those who love eggplant dishes know that this vegetable becomes tender as it cooks and if it is handled a little harshly, it will immediately smash into pieces. The same is true for olive oil. While preparing your recipe, be careful not to over mix and be gentle when you need to mix it.

As with any olive oil dish, it will be more delicious if you add some sugar to your eggplant dish. Cooking on low heat and waiting for it to cool before serving will add flavor to its taste.


Ingredients for the Eggplant Dish Recipe with Olive Oil

  • 1 kilo eggplant
  • 2 medium tomatoes
  • 1 medium onion
  • 2 cloves of garlic
  • 3 piece of charliston pepper
  • 1 teaspoon tomato paste (pepper-tomato)
  • 7-8 tablespoons of olive oil
  • 1 water glass of water
  • salt
  • 1 teaspoon of granulated sugar

For the above:

  • Chopped Parsley

How to Make Eggplant with Olive Oil Recipe?

  1. Cut off the stems of the eggplants and peel the variegated. First, divide it lengthwise into two parts, and divide the half eggplants into 2 parts lengthwise. Divide it into 2 - 3 parts according to their lengths and put them in salty water.
  2. Peel and chop the onions and tomatoes. Cut the peppers lengthwise into 2 parts, remove the seeds and chop coarsely. Finely chop the garlic.
  3. Put the olive oil and onions in a pan and fry them on medium heat until lightly browned. When the onions turn pink, add the garlic and mix 1-2 times.
  4. Add the tomato paste to the garlic and fry well. Add the aubergines to the fragrant tomato paste and cook, stirring, for 1-2 minutes.
  5. Add the peppers and tomatoes to the eggplants and mix. Add salt, sugar and water and cook with the lid closed until the water is gone.
  6. Stir the eggplants carefully from time to time or shake the pan to mix them.
  7. Let the aubergines absorb the water until they come to room temperature. Serve cold.
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"Eggplant Dish with Olive Oil7 comments for ”

  • On February 26, 2021 at 11:20

    I cook it raw, I add the oil when it is warm and cold. Hot oil raises cholesterol. I put two medium-sized potatoes, peeled and cut in half, with the ingredients, the water of the dish is lightly thickened and we like its taste. Potatoes are very delicious because they are cooked with food, we eat them with two meals instead of bread. With pleasure…

  • On January 11, 2014 at 15:46 am

    Good day, the food looks great. I have only one question, is it necessary to serve the food cold, some guests cannot eat cold food, is it okay if we serve it hot?

    • on August 29, 2021 at 01:05

      Thank you very much, I tried your recipe, when I added water, the vegetables became watery when they left their water, but when I didn't add any water, it was cooked in its own vegetable juice and became more thick. Let it be an alternative for consistency lovers like us. Thank you very much for your work on your recipes. bless your right

  • On June 09, 2013 at 17:14 PM

    looks great I hope to try it soon

  • On June 06, 2013 at 07:18 PM

    hello... i tried this recipe yesterday, it was perfect :)

  • on May 24, 2013 at 09:17

    it's great i have to do it now


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