Placeholder: Turkish vegetable pan-fry

Turkish vegetable pan-fry

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Part of a classic Turkish lokanta menu: soup, pulses with pilav, side dishes and dessert.

Placeholder: Turkish vegetable pan-fry

Turkish vegetable pan-fry

Pan-fried aubergine, peppers and tomato – well spiced, not hot.
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Course: Side dish
Cuisine: Turkey
Ingredients Equipment Method Notes

Ingredients
  

  • Aubergine
  • Onion
  • Tomato
  • Garlic
  • Bell pepper or green chilli pepper
  • Olive oil
  • Salt
  • Black pepper
  • Cumin
  • Chilli

Equipment

  • Frying pan

Method
 

  1. Cut the aubergine, onion, tomato, garlic and peppers into bite-sized cubes.
  2. Fry in olive oil.
  3. Season with salt, black pepper, cumin and chilli – well spiced, not hot.

Notes

Quantities to follow.

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