Turkish Food – Fried Eggplant and Peppers with Sauces

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Patlican Biber Kizartmasi or Fried Eggplant and Peppers with Yogurt and Tomato Sauce

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Recipe Fried Eggplant and Peppers with Sauce

On a lazy afternoon, thinking about food, of course. This picture and the memory of the taste comes unbidden to mind.  Luckily, I got this recipe from my good friend, Fusun. I discovered this dish at one of my favorite restaurants in Ankara. I just love it!

4 Asian eggplants, the long skinny ones
salt
2 spicy green peppers, like a
2 jalapeno peppers
1 large can of crushed tomatoes
3 tablespoons olive oil
1 tablespoon vinegar
1 teaspoon sugar
salt and pepper to taste
4-5 cloves crushed garlic
Sunflower Oil
Plain yogurt

Eggplant:
1. “Stripe” peel the eggplant and slice
2. Salt in a collander and let sit for about 30 minutes under the sun, then pat dry. This sweats the bitterness out of the eggplant.
3. Fry in hot sunflower oil.

Peppers:
1. Skin peppers.
2. In the same pan and oil used to fry the eggplant, turn down to a medium heat and fry the peppers.
Hint: Be very careful, they splash, pat them very dry with a paper towel before frying and use the pot lid as a shield when submerging them in the oil.

Garlic-Tomato Sauce:
1. Simmer the crushed garlic with 3 tablespoons olive oil. Be careful not to burn. Once it is a yellowy color, add the crushed tomatoes, vinegar, sugar, and salt and pepper.
2. Simmer for 15-20 minutes. If there is extra tomato juice, allow it to reduce.

To serve, place pieces of the eggplant and peppers on the same plate, cover with the garlic-tomato sauce and yogurt to taste. Enjoy!

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