Eggplant With Vinegar
Sample Dishes from Turkish Cuisine
Eggplant
With Vinegar (Sirkeli Patlıcan)
| Ingredients | Measure | Amount |
| Eggplant | 6 medium size | 1 kg |
| Olive Oil | 8 tablespoon | 80 gr |
| Garlic | 10-12 clove | 30 gr |
| Tomatoe | 2 medium size | 250 gr |
| Vinegar | 1 1/2 cup | 300 gr |
| Salt | 2 teaspoon | 12 gr |
| Water (hot) | 1/2 cup | 100 gr |
Preparation
Cut off stems
of eggplants and pare. Cut into quarters. Slice each piece into 1 cm (1/2 inch)
thick slices. Saute in olive oil for 10 minutes stirring occasionally. Stir
in sliced tomatoes and crushed garlic mixing well. Add vinegar and hot water.
Sprinkle.with salt. Cover and simmer for 15-20 minutes or until tender; cool.
Garnish with coarsely chopped parsley or dill before serving. Serve cold.
Servings:
6
Nutritional
Value
(in approximately one serving)
| Energy | 207 cal |
| Protein | 10,5 g |
| Fat | 13,7 g |
| Carbohydrates | 12 g |
| Calcium | 34 mg |
| Iron | 2,63 mg |
| Phosphorus | 137 mg |
| Zinc | 2 mg |
| Sodium | 822 mg |
| Vitamin A | 482 iu |
| Thiamine | 0,15 mg |
| Riboflavin | 0,19 mg |
| Niacin | 3,94 mg |
| Vitamin C | 10 mg |
| Cholesterol | 38 mg |
Regional Characteristics:
The recipe comes
from Trabzon province. It is a summer dish and served as a side dish for lunch
or supper (same as in "Vegetable Stuffed Eggplant With Olive Oil").