A cold meze of fried eggplant, zucchini, potato and pepper topped with garlicky tomato sauce. Vegan and gluten-free; eaten in summer with bread or as a side.
Ingredients
Instructions
- 1
Peel the eggplants in stripes and cut into 2 cm cubes; sprinkle with half the salt, leave for 20 minutes, then squeeze out the liquid and pat dry.
- 2
Cut the zucchini and potato into 2 cm cubes and the green peppers into large pieces.
- 3
Heat the sunflower oil in a large pan over medium-high heat; fry the eggplant in batches for 6-8 minutes until golden and drain on paper towels.
- 4
In the same oil, fry the potatoes for 8-10 minutes, the zucchini for 4-5 minutes and the peppers for 2-3 minutes; drain.
- 5
For the sauce, heat the olive oil in a small pan; cook the crushed garlic for 1 minute and the tomato paste for 1 minute. Add the grated tomato and remaining salt and simmer over medium heat for 8-10 minutes until thick.
- 6
Arrange the fried vegetables on a serving plate, spoon the sauce over them and let cool to room temperature; serve as a cold meze.
Nutrition
Per serving
| Calories | 216 kcal |
|---|---|
| Protein | 2 g |
| Carbs | 11 g |
| Fat | 19 g |
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