EGGPLANTS IN TOMATO SAUCE (Turkish, Vegan)


 


 



Ingredients  ( 2 servings )


2 medium eggplants     2 large ripe tomatoes     4 medium cloves of garlic


Salt     Vegetable oil for frying


Serving suggestion: Serve with freshly ground black pepper.

 




Instructions


1.  Peel the eggplants leaving stripes of skin on. Quarter each eggplant lengthwise and chop into 1 inch (2.5 cm) pieces. Soak them in a bowl of salt water for half an hour. Wash, drain and dry with a paper towel.


2.  Heat the vegetable oil and fry the eggplants, turning them for even frying. The oil should be hot but not smoking. Do not poke the eggplants with a fork. The eggplants should be brown when done.  Put them on a paper towel. Save 1 tblsp of the frying oil.


3.  Chop the tomatoes finely. You can run the tomatoes in a food processor. Do not discard the liquid. In either case, you should get about 1 ½ cups of tomatoes without the liquid. 


4.  Finely chop or mince the garlic.


5.  Combine the tomato sauce, salt and garlic in a small pot. Add the saved frying oil. Mix well. 


6.  Cook over medium-low heat until the sauce is thick with no or very little liquid.


7.  Put the eggplants on a serving plate. Pour the sauce and mix gently.


8.  Serve at room temperature with freshly ground black pepper.

 

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