• 6 medium eggplants

  • 12 small green peppers (friggitello type, sweet)

  • 3 large tomatoes

  • 750 gr. Chef Ready® Semi Dried Cherry Tomato Halves

  • 3 cloves of garlic

  • 250 ml. olive oil

  • A pinch of salt


  • Skin eggplants horizontally in 4 separate places, creating a striped pajama pattern.

  • Being careful not to penetrate too deeply, slice from end to end.

  • Pour olive oil onto the pan, and turn on medium heat until oil is hot enough to fry.

  • Place eggplants and peppers onto the pan. Keeping at medium heat, fry all sides of eggplants and peppers.

  • Skin garlics, chop Chef Ready® Semi Dried Cherry Tomato, then add both onto the same pan. Continue to fry.

  • Add salt, cover the top of pan and reduce heat to low. Cook for another 15 minutes.

  • Remove from stove, and keep the pan in room temperature to cool for 1 hour. Do not open the cover.

  • Serve lukewarm.

 90 mins          6 servings   VEGAN ENTRÉE


  • Stainless steel frying pan

Serve with sour dough bread and Turkish yoğurt (thick, neutral tasting yoghurt).

Chef's recommendation:

 Ismetpasa Mah. Cali Sk. No: 3, 35980 Dikili, Izmir, TURKEY

Sağancı Mah. Tatartepe Sok. No:12/A, Yenice, 35700 Bergama/İzmir, Turkey

Phone   +90 (0) 232 641 82 00

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