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A close up of food, with garlic Aubergine and vegetables
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5 from 1 vote

Aubergine in garlic sauce

A healthier twist to the traditional aubergine appetizer.
Author: Amira


  • 1 lb aubergine.
  • 1 Tbs minced garlic- about 3 large cloves.
  • 1 medium green bell pepper- diced.
  • 2 medium tomatoes- diced.
  • 2-3 Tbs white vinegar.
  • 1/2 tsp cumin powder.
  • Salt to taste.
  • Olive oil for brushing.
  • 2 Tbs olive oil.
  • Optional : Hot peppers for more flavor.


  • Slice the aubergine and do not peel.
  • Heat a pan over medium heat and place the aubergine slices 2-3 minutes each side without any oil yet until it is light brown.
  • Brush the sides with olive oil and cook for one more minute or until it reaches the desired color.
  • Set aside and sprinkle lightly with salt.
  • In the same pan add 2Tbs of olive oil, then saute the garlic until fragrant.
  • Add the diced peppers and tomato and stir for couple of minutes.
  • Add the vinegar, salt and cumin, reduce heat and simmer for 4-5 minutes.

To assemble

  • Layer the aubergine with the sauce in between and top with more sauce.
  • Wait at least for 3 hours before serving so the flavors are well absorbed.
  • Enjoy hot, cold or at room temperature over a toasted bread is recommended.