Zeytin Yağlı Patlıcan

Zeytin Yağlı Patlıcan is a flavorful Turkish dish featuring tender eggplant cooked in olive oil with a variety of vegetables, making it a perfect dairy-free breakfast option. This healthy and vibrant dish is typically enjoyed at room temperature, allowing the rich flavors to shine through.

Ingredients

• Eggplant - 2 medium-sized
• Olive oil - 60 ml
• Onion - 1 medium, finely chopped
• Garlic - 2 cloves, minced
• Tomato - 1 medium, diced
• Red bell pepper - 1 medium, diced
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Fresh parsley - 2 tablespoons, chopped
• Lemon juice - 1 tablespoon

Steps

1. Wash the eggplants and slice them into 1 cm thick rounds. Sprinkle with salt and let them sit for about 15 minutes to draw out excess moisture.
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onions and sauté until they are translucent, about 5 minutes.
3. Add the minced garlic to the skillet and cook for another minute until fragrant.
4. Rinse the eggplant slices to remove excess salt and moisture, then pat them dry with a paper towel. Add the eggplant rounds to the skillet and cook for about 10 minutes, stirring occasionally until they are golden brown and tender.
5. Stir in the diced tomato and red bell pepper, season with salt and black pepper, and cook for an additional 10 minutes, allowing the vegetables to soften.
6. Remove the skillet from heat and stir in the chopped parsley and lemon juice. Allow the dish to cool slightly before serving.

Nutrition

• Calories: 250
• Protein: 3 g
• Carbs: 28 g
• Fiber: 10 g
• Sugar: 6 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 16 g
• Saturated Fat: 2 g
• Unsaturated Fat: 14 g
• Water: 0.2 L

Health Benefits

• Rich in dietary fiber, promoting digestive health.
• High in antioxidants due to the variety of vegetables used, which can help reduce inflammation.

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