Turkish Eggplant and Potato Kizartma With Tomato Iskender Sauce

Recipe by Kookaburra
YIELD: 4 entrees


  • Garlic Yoghurt
  • 1
    (200 g) container natural yoghurt
  • 2
    teaspoons garlic, minced (I used bottled garlic for this)
  • Tomato Iskender Sauce
  • 25
  • 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
  • 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)
  • 12
    cup oil, approximately
  • Garnish
  • 13
    cup fresh parsley, finely chopped


  • 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.