• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Sauteed Eggplant with Tomato-Garlic Sauce

  • Recipe Submitted by on

Category: Appetizers, Side Dishes, Turkish

 Ingredients List

  • 1 Eggplant
  • Salt
  • Extra virgin olive oil
  • 10 oz Can tomatoes with liquid
  • 1 Chopped tomato
  • 1 tb Tomato paste
  • 2 tb Water
  • 2 ts Mashed garlic
  • 2 ts Vinegar


Cut stem off eggplant. Remove stips of skin with a vegetable peeler. Cut
lengthwise in half, then crosswise into 1/4" thick slices. Spread on a
cookie sheet & sprinkle with lots of salt. Put in a colander & set aside
for 4 hours.

Rinse well & drain. Heat oil in skillet & fry eggplant slices over a high
heat till they are golden brown on all sides. Drain.

Pour off all but 1 tb olive oil. Mash tomatoes with a fork & put into
skillet. Simmer, stirring often, 5 to 10 minutes, until they form a thin
sauce. Blend in tomato paste & water. Cook 1 minute. Stir in garlic &
vinegar & remove from heat.

Arrange eggplant slices on a serving dish & pour over sauce. Serve warm as
part of a buffet.

Ayla Esen Algar, "The Complete Book of Turkish Cooking"

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