Eat and drink, but waste not by excess (Al-A'raf 31)

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Eggplant With Olive Oil


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Zeytinyagli Patlican

Eggplant With Olive Oil


Instructions:

17.6 ounces eggplant
2 onions
3 tomatoes
2 banana peppers
1/3 cup olive oil
1 cup frying oil
8 garlic cloves
1 + 1/2 tsp salt
1 cube sugar
 

# Peel the eggplants, and stand them in the salt water.
# Chop the onion and the garlic cloves as tinny half circles. Dice the tomatoes and the peppers.
# Roast the onion and garlic with olive oil at first, then add pepper, and then add tomato and roast for 5 minutes more.
# Just before taking from the stove add salt and cube sugar.
# Pour the mixture on the sliced and roasted eggplants. Let it stand for a while and serve.


Note: Eggplant with olive oil is an easy to digest meal. It is totally healthy.
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Translated to English by: Bugra Keskek •  Photographer by: Park Foto •  Español version
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