Zeytinyağlı Patlıcan

Zeytinyağlı Patlıcan is a traditional Turkish dish featuring tender eggplant simmered in olive oil with tomatoes, onions, and herbs. This delightful vegan meal is not only flavorful but also showcases the rich culinary heritage of Turkey.

Ingredients

• Eggplant - 300 grams
• Olive oil - 4 tablespoons
• Onion - 1 medium, finely chopped
• Garlic - 2 cloves, minced
• Tomato - 2 medium, diced
• Red bell pepper - 1 medium, diced
• Fresh parsley - 2 tablespoons, chopped
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Water - 100 ml

Steps

1. Begin by slicing the eggplant into rounds or cubes and sprinkle with salt. Let it sit for about 10 minutes to draw out moisture and bitterness, then rinse and pat dry.
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
3. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
4. Add the diced tomatoes and red bell pepper to the skillet. Cook for 5-7 minutes until the vegetables have softened.
5. Add the prepared eggplant to the skillet, along with salt, black pepper, and water. Stir to combine.
6. Cover the skillet and let it simmer on low heat for about 15-20 minutes, or until the eggplant is tender and cooked through.
7. Once cooked, remove from heat and stir in the chopped parsley. Serve warm or at room temperature.

Nutrition

• Calories: 250
• Protein: 4 g
• Carbs: 30 g
• Fiber: 10 g
• Sugar: 5 g
• Sodium: 300 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 from tomatoes and eggplants, promoting heart health.
• High in dietary fiber, aiding in digestion and maintaining a healthy gut.

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