Ingredients
-
-
1
-
2
-
-
25
-
1
-
3
-
1
-
1
-
2
-
-
-
2 - 4
-
2 - 3
-
1/2
Directions
Turkish Eggplant and Potato Kizartma With Tomato Iskender Sauce, In 2006 we had a Zaar lunch at Efes One Turkish Restaurant at Albion in Brisbane Their Turkish banquet was fabulous and this is one of the entrees we had I wrote down the name of it on a table napkin, then googled recipes when I got home and experimented until I was able to replicate it There are quite a few steps, but it’s really quite simple and well worth the effort Essentially these are fried potato and eggplant stacks, interspersed with a thick tomato sauce and then drizzled with garlic flavoured yoghurt and garnished with chopped parsley The taste just ‘zings’ in your mouth! Don’t overdo the chilli – it’s only supposed to have a little background heat Just a final note, the skin of larger eggplants may go tough when you fry them, so opt for small to medium if you can , though a simple concept, this dish looks very beautiful and is extremely pleasing to taste I love this Turkish dish (it is distinctly turkish), and wouldn’t mind making it in even larger portions and serving it is a main (you might as well – it would barely take any longer than the current servings) Terrific recipe! thank you!
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Steps
|
1
Done
|
Garlic Yoghurt: |
|
2
Done
|
at Least an Hour Before Serving, Combine Yoghurt and Garlic in a Small Bowl. Stir, Cover and Refrigerate. When You Start Cooking, Remove from Refrigerator and Allow Yoghurt to Come Back to Room Temperature. |
|
3
Done
|
Iskender Sauce: |
|
4
Done
|
Melt Butter in a Small Frying Pan Over a Medium Heat. |
|
5
Done
|
Add Onion, Garlic and Chilli and Cook Until Onion Is Transparent - About 5 Minutes. |
|
6
Done
|
Add Tomatoes and Tomato Paste to the Pan and Cook, Stirring, Until the Mixture Comes to a Boil. |
|
7
Done
|
Boil For 5 Minutes, Then Reduce Heat and Simmer Gently, Stirring Occasionally, For About 30 Minutes Until the Sauce Is Rich and Very Thick. |
|
8
Done
|
Taste and Add Salt as Required. |
|
9
Done
|
Kizartma: |
|
10
Done
|
Preheat Oven to 100c (you're Going to Use This to Keep the Eggplant Warm After You've Cooked It). |
|
11
Done
|
Heat Some of the Oil in a Large Frypan and Fry the Eggplant Slices, in Batches If Necessary, Until Brown on Both Sides, Adding More Oil as Required. |
|
12
Done
|
Line a Dinner Plate With Kitchen Paper and Transfer Eggplant to the Plate When Cooked. |
|
13
Done
|
Keep Eggplant Warm in the Oven While You Cook the Potatoes. |
|
14
Done
|
Add Some More Oil to the Same Pan, and Fry the Potato Slices Until Golden Brown on Each Side. |
|
15
Done
|
to Assemble: |
