Turkish Eggplant and Potato Kizartma With Tomato Iskender Sauce

Name: Turkish Eggplant and Potato Kizartma With Tomato Iskender Sauce
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Asian, African, Middle Eastern
Ingredients: 1 (200 g) 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 (410 g) 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

Instructions

Prep:20minCook:40min

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.

Updated at: Mon, 09 Dec 2024 01:35:46 GMT