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PATLICAN SAKSUKA (Eggplant meze)

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Member since 2014

Serves | Prep Time | Cook Time


4 fine long eggplants
2 long green peppers, if not found then 1 green paprika, finely chopped
1 big onion, finely chopped
1 or 2 cloves of garlic
3 big tomatoes, grated, if not the season, 200 gr of passata
1 tea spoon sugar
olive oil,
salt and pepper to taste
frying oil

Peel the eggplants in stripes (one stripe peeled, the next not), and cut them in dice. Put them in a salted water. Dry them and fry. In the mean time, cut the onion, garlic and pepper and stir them in olive oil first on high heat then on moderate. Add the passata, stir, add one tea spoon sugar, stir, then add the fried eggplants and the salt. If needed add some water, let them cook for ½ hour.

Let it cool, and transfer to a bowl.

HEALTHIER OPTION: Don’t fry the eggplants, transfer them to the onion, pepper, garlic mixture after soaking them in salty water.

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