Side Pannel
Kizarmis Patlican (Fried Eggplant with Green
Kizarmis Patlican (Fried Eggplant with Green
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetables, Turkish
Ingredients List
- 2 tb Olive oil
- 1 1/2 c Olive oil
- 4 md Tomato; peeled, seeded and
- ;coarsely chopped
- 2 lg Garlic cloves; peeled and
- ;thinly sliced
- 1 ts Salt
- 1/4 c Salt
- 1 Eggplant; (about 1 lb.)
- 2 md Green peppers; seeded,
- ;deribbed and cut lengthwise
- ;into quarters
Directions
Name; Fried Eggplant with Green Peppers and Tomato Sauce
In a heavy 8 to 10 inch skillet, heat 2 tablespoons of the olive oil over
moderate heat until a light haze forms above it. Add the tomatoes, garlic
and 1 teaspoon of the salt. Mashing and stirring frequently, cook the
tomatoes briskly until almost all their liquid evaporates and they become a
thick, somewhat smooth puree. Set aside off the heat.
With a large, sharp knife, peel the eggplant and cut off the stem end.
Cut the eggplant lengthwise into inch thick slices. Then one at a time lay
each slice flat and cut lengthwise strips at inch intervals starting at the
wide end and cutting to within about 2 inches of the narrow end. the slices
should now look like fans. Combine 1 quart of water and the remaining 1/4
cup of salt in a shallow bowl or baking dish, and add the eggplant
sections. Turn them about to coat them evenly with the brine, and let them
soak at room temperature for about 10 minutes to rid them of any
bitterness.
In a heavy 12 inch skillet, heat the remaining 1 cups of oil over high
heat until a light haze forms above it. Pat the eggplant completely dry
with paper towels. Regulating the heat so the eggplant colors evenly
without burning, fry it 3 or 4 slices at a time for about 5 minutes on each
side, or until it is lightly browned and shows no resistance when pierced
with the tines of a fork. Transfer the eggplant to paper towels and fry the
remaining slices.
Add the green peppers, skin side up, to the oil remaining in the skillet,
adding more oil if necessary. Cook the peppers over moderate heat for about
10 minutes, turning them over with tongs. When they are soft but still
somewhat firm to the touch, drain them on paper towels. Peel off the skins
with a small, sharp knife.
Mound the eggplant slices in the center of a serving platter and pour the
tomato sauce over them. Fold the peppers in half lengthwise and arrange
them attractively around the eggplant. Serve at room temperature.
72 of 116
Time Life Series: Middle Eastern Cooking, "circa 69"
In a heavy 8 to 10 inch skillet, heat 2 tablespoons of the olive oil over
moderate heat until a light haze forms above it. Add the tomatoes, garlic
and 1 teaspoon of the salt. Mashing and stirring frequently, cook the
tomatoes briskly until almost all their liquid evaporates and they become a
thick, somewhat smooth puree. Set aside off the heat.
With a large, sharp knife, peel the eggplant and cut off the stem end.
Cut the eggplant lengthwise into inch thick slices. Then one at a time lay
each slice flat and cut lengthwise strips at inch intervals starting at the
wide end and cutting to within about 2 inches of the narrow end. the slices
should now look like fans. Combine 1 quart of water and the remaining 1/4
cup of salt in a shallow bowl or baking dish, and add the eggplant
sections. Turn them about to coat them evenly with the brine, and let them
soak at room temperature for about 10 minutes to rid them of any
bitterness.
In a heavy 12 inch skillet, heat the remaining 1 cups of oil over high
heat until a light haze forms above it. Pat the eggplant completely dry
with paper towels. Regulating the heat so the eggplant colors evenly
without burning, fry it 3 or 4 slices at a time for about 5 minutes on each
side, or until it is lightly browned and shows no resistance when pierced
with the tines of a fork. Transfer the eggplant to paper towels and fry the
remaining slices.
Add the green peppers, skin side up, to the oil remaining in the skillet,
adding more oil if necessary. Cook the peppers over moderate heat for about
10 minutes, turning them over with tongs. When they are soft but still
somewhat firm to the touch, drain them on paper towels. Peel off the skins
with a small, sharp knife.
Mound the eggplant slices in the center of a serving platter and pour the
tomato sauce over them. Fold the peppers in half lengthwise and arrange
them attractively around the eggplant. Serve at room temperature.
72 of 116
Time Life Series: Middle Eastern Cooking, "circa 69"
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