Sauteed Eggplant With Tomato-Garlic Sauce

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.

Cooking Method: Frying, Stewing

Cuisine: Turkish

Courses: Sauces & Condiments

Difficulty: Advanced

Servings: 4

Calories: 3.1

Dietary: Gluten-free, Vegetarian

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

1 Eggplant

Directions

1
Cut the stem off the eggplant.
2
Remove strips of skin with a vegetable peeler to create a striped pattern, or peel completely.
3
Cut the eggplant lengthwise in half, then crosswise into 1/4-inch thick slices.
4
Spread the slices on a cookie sheet or plate and sprinkle generously with salt.
5
Place the salted slices in a colander and let them sit for 4 hours to draw out moisture and bitterness.
6
Rinse the eggplant slices well under cold water to remove excess salt, then drain thoroughly and pat dry with paper towels.
7
Heat extra virgin olive oil in a large skillet over high heat.
8
Fry the eggplant slices in batches until golden brown on all sides, adding more oil if necessary.
9
Remove fried eggplant and drain on paper towels.
10
Pour off all but 1 tablespoon of olive oil from the skillet.
11
Mash the can of tomatoes (with liquid) and the chopped fresh tomato with a fork, then add to the skillet.
12
Simmer the tomatoes, stirring often, for 5 to 10 minutes until they form a thin sauce.
13
Blend in the tomato paste and water, cooking for 1 minute to combine.
14
Stir in the mashed garlic and vinegar, then remove from heat.
15
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.

Keywords: eggplant, aubergine, turkish, vegan, tomato sauce, garlic, sauteed, fried eggplant, plant based, middle eastern, vegetarian, gluten free, dinner, side dish, comfort food

Read it online: https://www.chefs-mate.com/recipe/sauteed-eggplant-with-tomato-garlic-sauce/