Skip to content
Yapay Yemek

Olive Oil Hoşveng

A traditional Aegean meze where roasted eggplant, peppers, and tomatoes meet olive oil and garlic.

Prep
20 min
Cook
35 min
Time
55 min
Servings
4
Calories
240
Level
Moderate
Heat
Gentle heat
Region
trk
Olive Oil Hoşveng
Shopping list
Servings4
Measures

1 cup is 200 ml. 1 tea glass is 100 ml. 1 tablespoon is 15 ml. 1 dessert spoon is 10 ml. 1 teaspoon is 5 ml.

Ingredients

  • 4 eggplants
  • 3 red bell peppers
  • 4 green pointed peppers
  • 3 tomatoes
  • 4 cloves garlic
  • 1/2 tea glass olive oil
  • 1 tsp tomato paste
  • 1 tsp pepper paste
  • 1/2 bunch parsley
  • Salt and black pepper

Calories are an editor’s estimate per serving, not a lab measurement.

Method

  1. 1

    Roast the eggplants and peppers, peel their skins, and chop finely.

  2. 2

    Peel the tomatoes and chop them into cubes.

  3. 3

    Heat olive oil in a wide pan, sauté minced garlic and pastes until fragrant.

  4. 4

    Add chopped tomatoes and sauté until soft.

  5. 5

    Add roasted vegetables to the pan, season with salt and black pepper, and simmer on low heat for 10 minutes.

  6. 6

    Remove from heat, stir in chopped parsley, and transfer to a serving plate after cooling.

Note. Poking holes in the eggplants with a fork before roasting ensures even cooking.

Questions

Should hoşveng be eaten warm or cold?

It is typically served at room temperature or chilled.

Is paste mandatory?

Paste adds depth and color, but some traditional versions use only fresh tomatoes.

From the same shelf