Eggplant with Olive Oil Recipe

    Eggplant with Olive Oil Recipe

    Ingredients :

    • Three medium-sized eggplant
    • 1 medium onion
    • 2 green pepper
    • 1 large tomato
    • 7-8 cloves of garlic
    • 1 cup water
    • 2 teaspoon tomato paste
    • 6-7 tablespoons olive oil
    • 1 teaspoon granulated sugar
    • Salt

    Preparation :

    Peel the eggplants variegated. Cut quartered lengthwise. Chop two fingers thick. Leave the eggplants in salt water for 15-20 minutes.

    On the other hand, chop tomato and onion into cubes. Cut the green pepper into big cubes. Finely chop garlic.

    Put olive oil into a deep saucepan. Put chopped onion into the saucepan, stir 2-3 minutes. Add chopped garlic, stir 1-2 time. Add tomato paste into the saucepan, stir 2-3 minutes. Then, put eggplant. Cook with stirring at least 2-3 minutes. Add chopped tomatoes and green peppers onto the eggplant. Stir one more time. Finally, put salt, granulated sugar and water. Cover the lid. Cook over low heat until 35-40 minutes.

    When the eggplant with olive oil is cooked, remove from heat. Leave to cool. Sprinkle with finely chopped parsley onto the meal and serve cold.

    Bon appetite

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