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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