My gift to the facebook world thanks to my dear auntie Oya Alev. Patlıcan kızartma (fried eggplant) has many variations in the world of Turkish cuisine - this one is from what I learned from her! I went to our local Brookhaven Farmers Market today and they had nice Italian eggplant so I was inspired. Everyone should enjoy this dish so here is the outline of how to make it ... if you are accomplished in the kitchen, you can infer most of what you need from the pictures. Get some eggplant and peel it so it is heavily striped. Then slice into quarter to half inch disks that when cut in half form half moons. If they are heavily seeded, remove as many of the seeds as you can with a knife point and soak the eggplant pieces in salted, cool water to remove bitterness (30 minutes to an hour). Air and pat dry. In a quarter inch of heated vegetable oil, fry the eggplant until golden brown and just before it caramelizes fully (dont let it go black). Place in a dish to cool. After all the eggplant is cooked, retain a tablespoon or two of the cooking oil to cook the sauce. Sautee garlic and onion with green pepper and diced tomato. Season with salt and pepper. As the vegetables are becoming tender, stir in a small amount of tomato paste. Add a few tablespoons of water to the mix to simmer and thin the mixture. As it thickens continue adding water and season with salt and pepper to taste. You want a marinara-type consistency. Finish the sauce by adding a few dashes of white vinegar to firm up its acidity. Spoon over the eggplant and let stand until cooled. This dish is best served at room temperature after allowing it to marinade at least a few hours. Day two is often better so you may want to refrigerate and put back out a couple of hours before serving. This is an amazing item for summer picnics and I personally love it with grilled meat. It is an extraordinary vegetarian meal over white rice. Alfiyet olsun!
Posted on: Sat, 13 Sep 2014 17:49:36 +0000
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