This traditional Turkish dish transforms humble eggplant into a silky, flavorful masterpiece. The key lies in salting the eggplant slices beforehand to draw out bitterness, then frying them until golden and tender. They are then bathed in a quick, vibrant sauce made from crushed tomatoes, concentrated tomato paste, fresh garlic, and a splash of vinegar. The result is a perfect balance of earthy, savory, and tangy notes. It&# 226;ÂÂs an excellent vegan main course or side dish that pairs beautifully with rice, bulgur, or crusty bread for soaking up the delicious sauce.
Sauteed Eggplant With Tomato-Garlic Sauce
Description
This traditional Turkish dish transforms humble eggplant into a silky, flavorful masterpiece. The key lies in salting the eggplant slices beforehand to draw out bitterness, then frying them until golden and tender. They are then bathed in a quick, vibrant sauce made from crushed tomatoes, concentrated tomato paste, fresh garlic, and a splash of vinegar. The result is a perfect balance of earthy, savory, and tangy notes. It&# 226;ÂÂs an excellent vegan main course or side dish that pairs beautifully with rice, bulgur, or crusty bread for soaking up the delicious sauce.Ingredients
Directions
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Cut the stem off the eggplant.
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Remove strips of skin with a vegetable peeler to create a striped pattern, or peel completely.
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Cut the eggplant lengthwise in half, then crosswise into 1/4-inch thick slices.
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Spread the slices on a cookie sheet or plate and sprinkle generously with salt.
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Place the salted slices in a colander and let them sit for 4 hours to draw out moisture and bitterness.
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Rinse the eggplant slices well under cold water to remove excess salt, then drain thoroughly and pat dry with paper towels.
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Heat extra virgin olive oil in a large skillet over high heat.
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Fry the eggplant slices in batches until golden brown on all sides, adding more oil if necessary.
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Remove fried eggplant and drain on paper towels.
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Pour off all but 1 tablespoon of olive oil from the skillet.
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Mash the can of tomatoes (with liquid) and the chopped fresh tomato with a fork, then add to the skillet.
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Simmer the tomatoes, stirring often, for 5 to 10 minutes until they form a thin sauce.
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Blend in the tomato paste and water, cooking for 1 minute to combine.
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Stir in the mashed garlic and vinegar, then remove from heat.
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Arrange the fried eggplant slices on a serving dish and pour the warm sauce over them.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 3.1kcal
- % Daily Value *
- Total Fat 0.0g0%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 0.4mg1%
- Total Carbohydrate 0.7g1%
- Dietary Fiber 0.4g2%
- Sugars 0.4g
- Protein 0.1g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Salt the eggplant well in advance; skipping this step may result in a bitter taste and soggier texture.
For a faster version, you can salt the eggplant for only 30-60 minutes, though 4 hours yields the best texture.
Leftover sauce can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
Serve warm as part of a buffet with rice, bulgur pilaf, or crusty bread.
