Turkish Eggplant And Potato Kizartma With Tomato Iskender Sauce Recipes

TURKISH EGGPLANT AND POTATO KIZARTMA WITH TOMATO ISKENDER SAUCE

Steps:

• Garlic Yoghurt:.
• 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.
• Iskender Sauce:.
• Melt butter in a small frying pan over a medium heat.
• Add onion, garlic and chilli and cook until onion is transparent - about 5 minutes.
• Add tomatoes and tomato paste to the pan and cook, stirring, until the mixture comes to a boil.
• Boil for 5 minutes, then reduce heat and simmer gently, stirring occasionally, for about 30 minutes until the sauce is rich and very thick.
• Taste and add salt as required.
• Kizartma:.
• Preheat oven to 100C (you're going to use this to keep the eggplant warm after you've cooked it).
• 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.
• Line a dinner plate with kitchen paper and transfer eggplant to the plate when cooked.
• Keep eggplant warm in the oven while you cook the potatoes.
• Add some more oil to the same pan, and fry the potato slices until golden brown on each side.
• To assemble:.
• Make 4 stacks, alternating potato, eggplant and a dessertspoon of tomato sauce. Each stack should have 3 slices each of potato and eggplant. Finish each stack with a spoonful of sauce, then drizzle each stack with garlic yoghurt (being careful not to topple it).
• Sprinkle with chopped parsley and serve.