Turkish Eggplant and Potato Kizartma With Tomato Iskender Sauce

May 16, 2023May 16, 20230 2
Turkish Eggplant and Potato Kizartma With Tomato Iskender Sauce
in Main

Prep

30 min

Cook

45 min

Ready In

75 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
Loading...

Ingredients

1 container natural yoghurt
2 teaspoons garlic , minced ( I used bottled garlic for this )
25 g butter
1 small onion , finely chopped
3 garlic cloves , finely chopped ( fresh )
1 small red chili peppers , finely chopped or 1/2 teaspoon minced chile
1 can chopped tomatoes
2 tablespoons tomato paste
salt
2 -4 eggplants , sliced 1/4-inch thick ( you 'll need enough eggplant slices to cover a slice of the potato , multiplied by 12 )
2 -3 medium potatoes , unpeeled , sliced 1/4-inch thick ( you 'll need 12 slices )
1/2 cup oil , approximately
1/3 cup fresh parsley , finely chopped

Nutrision Information

Servings Per Recipe
4
Calories
480
Sugar
11g
Fat
40g
Turkish Eggplant and Potato Kizartma With Tomato Iskender Sauce is a traditional Turkish dish that is often served as a main course on special occasions. Crispy potatoes and tender eggplants are fried until golden brown and arranged in a layered fashion, then drizzled with a savory tomato sauce flavored with garlic and chili peppers. This dish is full of texture and flavor and is sure to delight anyone looking for a hearty and satisfying meal.

Instructions

1.To make the tomato sauce: In a pan, sauté the onion, garlic, and red chili in butter until the onion is translucent.
2.Add the canned tomatoes and tomato paste, and season with salt to taste. Allow the sauce to simmer for about 10 minutes or until it is slightly thickened.
3.To make the eggplant and potato kizartma: First, place the eggplant slices in a bowl and sprinkle them with salt. Let them sit for about 20 minutes to allow the water to drain.
4.In a large pan, heat the oil over medium heat. Add the potato slices and fry until they are golden brown on both sides. Remove from the pan and set aside.
5.Pat the eggplant slices dry with a paper towel, then add them to the pan and fry until they are golden brown on both sides. Remove from the pan and set aside.
6.Arrange the eggplant slices on a plate, then place a slice of potato on top of each slice of eggplant.
7.Drizzle the tomato sauce over the top of the potatoes and eggplants, then garnish with fresh parsley. Serve with a dollop of natural yoghurt and enjoy!

PROS

This dish is full of flavor and texture, with crispy potatoes and tender eggplants.

The tomato sauce adds a delicious savory note to the dish.

CONS

Frying the potato and eggplant slices can be time-consuming and slightly messy.

This dish is not particularly low in calories or fat.

HEALTH & BENEFITS

Eggplants are a good source of fiber and antioxidants.
Potatoes offer vitamin C, potassium, and vitamin B6.
The tomato sauce is rich in lycopene, which has been linked to reducing the risk of certain types of cancer.

Print

Leave a Reply

Your email address will not be published.