Delicious Turkish Style Eggplant Recipe: A Healthy Delight!

Wash and peel the eggplants, then cut them into thick slices or cubes (depending on your preference). Sprinkle with a pinch of salt and set them aside for about 10 minutes to draw out excess moisture. Afterward, rinse and pat them dry with a paper towel.

Cook the Eggplants:

Heat the olive oil in a large skillet over medium heat. Add the eggplant slices or cubes and cook them for 5-7 minutes until they become golden and tender. Stir occasionally to avoid burning.

Prepare the Tomato Mixture:

In the same skillet, add the chopped onions and minced garlic. Sauté for 3-4 minutes until the onions become soft and translucent.

Add the halved cherry tomatoes, ground cumin, ground paprika, salt, and black pepper. Stir well and cook for an additional 5-7 minutes until the tomatoes soften and release their juices.

Combine and Simmer:

Gently add the cooked eggplant back into the skillet, mixing everything together. Allow the mixture to simmer for 5 more minutes so that the flavors meld together.

Garnish and Serve:

Garnish with freshly chopped parsley for an extra burst of color and flavor. Serve hot as a main dish or a side.

Serving and Storage Tips:

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