This Ayvalik-style skillet joins eggplant with olives and tomato in a warm olive oil dish.
14 min prep 18 min cook 10 min rest
Keeps the screen on · step-by-step guide · built-in timer
Dice the eggplant and soak it in salted water for 15 minutes.
Dry the eggplant and turn it in olive oil for 8 minutes.
Add tomatoes, garlic, and olives to the pan.
Cook for 6 minutes more over medium heat.
Remove from heat and rest for 10 minutes so the eggplant absorbs the sauce and holds together.
💡 Tip: Spreading eggplant across the pan reduces how much oil it absorbs.
🍽️ Serving suggestion: Serve warm with green olives left on the tomato surface.
~188
kcal calories
3
g protein
14
g carbs
13
g fat
14.2g
Sugar
12.1g
Fiber
690.7mg
Sodium
1.6g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Moderate satiety, fine between meals
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