Vinegar-Braised Eggplant (Sirkeli Patlıcan)

Peel 3 eggplants in a zebra stripe pattern and soak them in salted water. Remove the eggplants from the salted water, rinse, and squeeze out the excess moisture, then cut them in half lengthwise and slice into long strips. Place in a pot. Grate 4 tomatoes over the top, then add 4 finely chopped garlic cloves. Add 4 long green peppers (sivri biber), sliced lengthwise. Drizzle with 1 tablespoon of vinegar and half a tea glass of olive oil. Add half a water glass of water, bring to a boil, then cook over low heat until tender.

About This Recipe

Eggplant, which grows in tropical climates, is a vegetable that comes to the rescue of those trying to quit smoking, thanks to its nicotine content. 

It is known to have first been cultivated around India in the 5th century BC. Eggplant, which is known to have gradually spread throughout the world, is a food particularly beloved by Eastern Mediterranean countries.

Eggplant is the name given to the purple-fruited vegetable belonging to the Solanaceae family. With an annual herbaceous structure, eggplant is grown in different climates and countries. Generally known for its purple — and sometimes near-black — color, white varieties are also occasionally found. It is highly nutritious and has a filling quality, making it an indispensable vegetable in many diet programs. 

For those who say Eggplant with Meat is a staple on their table, please give our Vinegar-Braised Eggplant recipe a chance. You're going to love it. Enjoy the cooking…