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Eggplant With Vinegar

Sample Dishes from Turkish Cuisine

Eggplant With Vinegar  (Sirkeli Patlıcan)

Eggplant6 medium size1 kg
Olive Oil8 tablespoon80 gr
Garlic10-12 clove30 gr
Tomatoe2 medium size250 gr
Vinegar1 1/2 cup300 gr
Salt2 teaspoon12 gr
Water (hot)1/2 cup100 gr


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)

Energy207 cal
Protein10,5 g
Fat13,7 g
Carbohydrates12 g
Calcium34 mg
Iron2,63 mg
Phosphorus137 mg
Zinc2 mg
Sodium822 mg
Vitamin A482 iu
Thiamine0,15 mg
Riboflavin0,19 mg
Niacin3,94 mg
Vitamin C10 mg
Cholesterol38 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").