They say that there is probably 1000 -or nearly- different eggplant dishes in Turkish cuisine. Given the fact that eggplant is quite versatile, it could be true. When you think about it, you could create a lot of different dishes with eggplant, including an eggplant jam!
This dish is called Zeytinyağlı Patlıcan and is the lightest eggplant dish ever! Ideal for summer. Don’t forget to mop it up with some bread.
1 round eggplant, peeled and cut into 5cm sticks
2 large tomato, peeled and diced
1 clove garlic, crushed
Freshly squeezed lemon juice (1 lemon)
Handful continental parsley, chopped finely
A pinch sugar
Light olive oil or any vegetable oil
• Mix together the olive oil, lemon juice, garlic, sugar, salt and chopped tomatoes in a large, shallow saucepan.
• Add the eggplant sticks, making sure that they are evenly covered with the mixture.
• Place the saucepan on the stove and once it is heated thoroughly reduce the heat and cook until the eggplant is cooked.
• Sprinkle with the parsley and serve.