Turkish-style Cold Eggplant Chunks

Name: Turkish-style Cold Eggplant Chunks
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Cold Dishes
Ingredients: 3 pieces Tender eggplant; 2 pieces Green pepper; 1 large piece Tomato; 5-6 cloves Garlic; 1/2 cup Olive oil; to taste Salt; 1 spoon white sugar; 1 spoon Apple cider vinegar; 1/2 cup salad oil

Fried eggplant chunks are marinated with tomato pulp, garlic and green pepper in an olive oil dressing. Inspired by Turkish mezze, it improves as the flavors mingle.

20 minNewEasy Cold Dishes Deep-fry Sweet & Sour

Instructions

1
Peel the eggplant on both sides and cut it into pieces.
2
Add 1 spoon of salt and marinate for 10 minutes, then squeeze out the water and pat the surface dry with kitchen paper.
3
Remove the seeds from the green pepper and cut it into pieces.
4
Peel the tomato and then mash it into a puree.
5
Leave one peeled clove of garlic, and chop the rest into minced garlic.
6
Add olive oil and salad oil to the pan. When the oil is 70% hot, add the eggplant pieces and fry until golden brown.
7
Scoop out the tar.
8
Continue frying the green peppers and a clove of garlic until they turn slightly yellow.
9
Scoop out the oil and pour it over the eggplant pieces.
10
Add two tablespoons of olive oil to the pan. When the oil is slightly hot, add minced garlic and sauté until fragrant.
11
Add mashed tomatoes and stir-fry evenly. Season with salt, sugar, and apple cider vinegar.
12
Simmer over low to medium heat until thickened.
13
Pour the sauce over the eggplant pieces.
14
After mixing evenly, place in the refrigerator for more than 2 hours before eating.