Zeytinyağlılar

Zeytinyağlılar is a traditional Turkish dish featuring tender eggplant and bell peppers, slowly cooked in olive oil with tomatoes and spices. This flavorful dish is served at room temperature, making it a delightful addition to any meal.

Ingredients

• Eggplant - 200 grams
• Bell pepper - 100 grams
• Tomatoes - 150 grams
• Onion - 50 grams
• Garlic - 2 cloves
• Olive oil - 4 tablespoons
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Paprika - 1/2 teaspoon
• Fresh parsley - 2 tablespoons (chopped)
• Water - 100 ml

Steps

1. Wash the eggplant and cut it into 1 cm cubes. Sprinkle with salt and let it sit for 15 minutes to draw out bitterness.
2. While the eggplant is resting, chop the onion, garlic, bell pepper, and tomatoes into small pieces.
3. Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
4. Add the minced garlic and bell pepper to the skillet, stirring occasionally for another 5 minutes.
5. Rinse the eggplant cubes to remove excess salt and moisture, then add them to the skillet. Stir well to combine with other vegetables.
6. Add the chopped tomatoes, salt, black pepper, paprika, and water to the skillet. Stir gently and bring to a simmer.
7. Cover the skillet with a lid and let it cook on low heat for 25-30 minutes, stirring occasionally until the vegetables are tender.
8. Once cooked, remove from heat and let it cool to room temperature. Garnish with chopped fresh parsley before serving.

Nutrition

• Calories: 250
• Protein: 3 g
• Carbs: 30 g
• Fiber: 7 g
• Sugar: 6 g
• Sodium: 500 mg
• Cholesterol: 0 mg
• Total Fat: 16 g
• Saturated Fat: 2 g
• Unsaturated Fat: 14 g
• Water: 0.1 L

Health Benefits

• Rich in antioxidants, which help protect the body from oxidative stress.
• High in dietary fiber, promoting digestive health.

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