- Recipes Home
- Interest Groups
Izmir Eggplant Recipe
|Unpeeled eggplant||1 Medium, cut in 1/2" cubes|
|Yellow onions||2 Medium, peeled and coarsely chopped|
|Garlic||2 Clove (10 gm), peeled and crushed|
|Olive oil||1⁄3 Cup (5.33 tbs)|
|Canned tomato sauce||8 Ounce (1 Can)|
|Lemon juice||1⁄2 Tablespoon (Juice Of 1/2 Lemon)|
Calories 292 Calories from Fat 216
% Daily Value*
Total Fat 24 g37.7%
Saturated Fat 3.4 g17%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 565.1 mg23.5%
Total Carbohydrates 19 g6.4%
Dietary Fiber 6.8 g27%
Sugars 6.1 g
Protein 3 g5.8%
Vitamin A 8.6% Vitamin C 17.6%
Calcium 3.9% Iron 9.5%
*Based on a 2000 Calorie diet
1. In a large skillet or wok, heat oil over a medium high flame.
2. Add eggplant, onions, garlic, and bay leaves to the hot oil and sauté for 12-15 minutes until eggplant is tender.
Tip in the tomato sauce and sprinkle lemon juice, herb and seasoning. Gently toss to mix well.
3. Reduce the flame to low and simmer uncovered for 10 minutes, stirring occasionally to prevent the eggplants from sticking to the pan.
4. Remove and discard the bay leaf.
5. Dish out and serve hot.