Turkish Eggplant and Potato Kizartma With Tomato Iskender Sauce
photo by Mivashel
- Ready In:
- 1hr
- Ingredients:
- 13
- Yields:
-
4 entrees
ingredients
-
Garlic Yoghurt
- 200 g container natural yoghurt
- 9.85 ml 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 2.46 ml minced chile
- 410 g can chopped tomatoes
- 29.58 ml tomato paste
- salt
-
Kizartma
- 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)
- 118.29 ml oil, approximately
-
Garnish
- 78.78 ml fresh parsley, finely chopped
directions
-
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.
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Reviews
-
though a simple concept, this dish looks very beautiful and is extremely pleasing to taste. I love this Turkish dish (it is distinctly turkish), and wouldn't mind making it in even larger portions and serving it is a main (you might as well - it would barely take any longer than the current servings). Terrific recipe! thank you!
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<p>Above: Slideshow of our garden at Avalon Slideshow of our recent holiday at Woodgate Beach, South-East Queensland, Australia. Hi! I'm Kookaburra, from Australia. First, a promise. I will only post recipes on this site which I've made myself and to which I would personally give a 5 star rating - what you give them is up to you ;-) I look forward to receiving your feedback. If you look at my reviews, they're all 5 stars. That doesn't mean I give 5 stars to every recipe I try. I'm just not interested in giving poor ratings to anyone else's recipe because I accept that different people have different tastes. So, I've decided that I'll only review those recipes which I really love and which I'd make again and recommend to friends. If a recipe meets that criteria - even if it needs a bit of 'tweaking' to match my tastes, I'll give it 5 stars. If not, I'll just delete it from my recipe book and no hard feelings. I'm not advocating this as the 'right' approach. I just decided I needed a consistent strategy for rating and this is mine. I'm passionate about cooking - and eating! What I look for in food is something that 'zings' in the mouth. I like lots of taste - I'm not a big fan of subtlety. I don't often cook recipes exactly as written. I like to experiment and adapt things to my own taste. A retired marketing executive and academic, I live with my elderly (but thoroughly modern) mother in a tiny mountain village at the edge of the rainforest. I'm female, happily single, in my mid-40s and boast the Rubenesque figure of a passionate cook! Avalon, our 'story-book' cottage, overlooks a small lake. As I sit at my computer or work in the kitchen, I'm serenaded by a cacophany of native birds - including a very fat family of kookaburras! We have quite a large property and are lucky to have vegetable gardens and a variety of fruit and nut trees. I look forward to sharing recipes on Recipezaar with family, friends and friends I've yet to meet. last minute flight</p>