Turkish Aubergine meze

Turkish Aubergine meze

Based on 3 ratings
Belma

Belma

Community member

"This dish is delicious eaten cold. You can keep it in the fridge up to a week. Try it with some baguettes!"

Difficulty

Easy 👌

Preparation

30 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
2
aubergines
50 ml
olive oil
300 g
chopped tomatoes
1
onion
3
garlic cloves
1 tsp
tomato paste
¼ tsp
sugar
tsp
salt
150 ml
water (boiling)

Utensils

frying pan, cooking spoon, knife

Recipes made to your taste

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  • Step 1/4

    Chop the aubergine and fry them in the olive oil until golden colour
    • 2 aubergines
    • 50 ml olive oil
    • frying pan
    • cooking spoon
    • knife

    Chop the aubergine and fry them in the olive oil until golden colour

  • Step 2/4

    Add the chopped onion and garlic, cook for 3 minutes
    • 1 onion
    • 3 garlic cloves

    Add the chopped onion and garlic, cook for 3 minutes

  • Step 3/4

    Add the tomatoes, salt, paste and the sugar and cook for 6-7 minutes until tomatoes cooked
    • 1 tsp tomato paste
    • ¼ tsp sugar
    • tsp salt
    • 300 g chopped tomatoes

    Add the tomatoes, salt, paste and the sugar and cook for 6-7 minutes until tomatoes cooked

  • Step 4/4

    Add the water, cover the lid and simmer on a low heat for 10-15 minutes until most of the water is absorbed. Serve at room temperature with some parsley (optional)
    • 150 ml water (boiling)

    Add the water, cover the lid and simmer on a low heat for 10-15 minutes until most of the water is absorbed. Serve at room temperature with some parsley (optional)

  • Enjoy your meal!

    Turkish Aubergine meze

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