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Turkish Aubergine meze

Too few ratings

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 👌
30
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
aubergines
50 ml olive oil
300 g chopped tomatoes
onion
garlic cloves
1 tsp tomato paste
¼ tsp sugar
⅛ tsp salt
150 ml water (boiling)

Utensils

  • frying pan
  • cooking spoon
  • knife
  • Step 1/4

    Chop the aubergine and fry them in the olive oil until golden colour
    • 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
    • onion
    • 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
    • ⅛ 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)

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