Eggplant Dish with Olive Oil

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.

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.

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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.