Ingredients & Substitutes

Instructions

1. 1

   Thoroughly wash 1 large eggplant (approximately 500 grams) and pat it dry, then cut it into uniform 1.5 cm cubes; lightly salt the eggplant cubes with 1/4 teaspoon of salt and let them sit for 10 minutes to release excess moisture, then gently pat them dry again.

2. 2

   Heat 1 tablespoon of sunflower oil in a large non-stick pan over high heat until shimmering, then add half of the prepared eggplant cubes and flash-fry them for 3-4 minutes until golden brown and tender, stirring frequently; remove the cooked eggplant to a bowl and repeat with the remaining 1 tablespoon of sunflower oil and eggplant cubes.

3. 3

   Reduce the heat to medium, add 1 medium yellow onion (approximately 150 grams), finely diced, and 1 red bell pepper (approximately 200 grams), cut into 1 cm strips, to the same pan, and sauté for 5 minutes until softened.

4. 4

   Stir in 2 cloves of minced garlic (approximately 10 grams) and 1 cup of diced ripe tomatoes (approximately 180 grams) into the pan, cooking for another 3 minutes until the tomatoes begin to break down slightly.

5. 5

   Return all of the flash-fried eggplant cubes to the pan with the sautéed vegetables, mixing well to combine all ingredients thoroughly.

6. 6

   Remove the pan from the heat and gently fold in 1/4 cup of fresh chopped dill (approximately 10 grams), 1/4 cup of fresh chopped parsley (approximately 10 grams), 1 tablespoon of fresh lemon juice, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper, adjusting seasoning to your preference.