1/1 Photo of Turkish Eggplant and Potato Kizartma With Tomato Iskender Sauce
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.
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- 1 (200 g) container natural yoghurt
- 2 teaspoons garlic, minced (I used bottled garlic for this)
Tomato Iskender Sauce
- 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
- 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
- 1Garlic Yoghurt:.
- 2At 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.
- 3Iskender Sauce:.
- 4Melt butter in a small frying pan over a medium heat.
- 5Add onion, garlic and chilli and cook until onion is transparent - about 5 minutes.
- 6Add tomatoes and tomato paste to the pan and cook, stirring, until the mixture comes to a boil.
- 7Boil for 5 minutes, then reduce heat and simmer gently, stirring occasionally, for about 30 minutes until the sauce is rich and very thick.
- 8Taste and add salt as required.
- 10Preheat oven to 100C (you're going to use this to keep the eggplant warm after you've cooked it).
- 11Heat 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.
- 12Line a dinner plate with kitchen paper and transfer eggplant to the plate when cooked.
- 13Keep eggplant warm in the oven while you cook the potatoes.
- 14Add some more oil to the same pan, and fry the potato slices until golden brown on each side.
- 15To assemble:.
- 16Make 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).
- 17Sprinkle with chopped parsley and serve.
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Nutritional Facts for Turkish Eggplant and Potato Kizartma With Tomato Iskender Sauce
Serving Size: 1 (2268 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 497.0
- Calories from Fat 313
- Total Fat 34.8 g
- Saturated Fat 8.4 g
- Cholesterol 19.8 mg
- Sodium 143.2 mg
- Total Carbohydrate 43.8 g
- Dietary Fiber 12.3 g
- Sugars 13.6 g
- Protein 8.2 g