Turkish · Dinner
Stewed Eggplant with Tomatoes
A vegetarian Turkish stew of eggplant chunks simmered with tomatoes, onion, green pepper and garlic in olive oil until the eggplant collapses soft and the sauce reduces thick. Finished with parsley, it is served warm or at room temperature alongside rice or crusty bread.
$3
15 minsPrep
35 minsCook
50 minsTotal
EasyLevel
Nutrition per serving
242Calories
3.9gProtein
17.2gFat
21.7gCarbs
10.1gSugar
8gFiber
720mgSodium
0mgChol
2.5gSat Fat
800mgPotassium
58mgCalcium
1.7mgIron
0mcgVitamin B12
43mgVitamin C
vegetarian
vegan
gluten-free
low-carb
low-calorie
high-fiber
mediterranean
hidden-gems
vegan
gluten-free
low-calorie
Instructions
1
Prep
Cut eggplant into 1-inch chunks, salt lightly and let sit in a colander for 10 minutes to draw out bitterness, then pat dry.
2
Heat the olive oil in a medium saucepan over medium heat and sauté onion, garlic and green bell pepper for 4 minutes until onion is soft and translucent.
3
Add eggplant chunks to the saucepan and cook over medium-high heat for 6 minutes, stirring occasionally, until lightly golden on the edges.
4
Stir in tomato, tomato paste, water, salt, black pepper and oregano; bring to a simmer over medium-low heat, cover and cook for 20 minutes until eggplant is fork-tender and collapsing, then uncover and simmer over low heat for 5 minutes until sauce thickens.
5
Plate
Spoon stew onto a plate, scatter with parsley, and serve warm or at room temperature.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz200g, about 1 medium eggplant
- 22 small tomato, about 100g
- 11 onion, about 60g
- 4 cloves4 cloves garlic
- 11 green bell pepper, about 50g
- 4 tbsp4 tbsp olive oil
- 2 tbsp2 tbsp tomato paste
- 1/2 cup120ml water
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 1 tsp1 tsp dried oregano
- 2 tbsp2 tbsp parsley
