Side Pannel
Sauteed Eggplant with Tomato-Garlic Sauce
Sauteed Eggplant with Tomato-Garlic Sauce
- Recipe Submitted by ADMIN on 09/26/2007
Category: Appetizers, Side Dishes, Turkish
Ingredients List
- 1 Eggplant
- Salt
- Extra virgin olive oil
- 10 oz Can tomatoes with liquid
- 1 Chopped tomato
- 1 tb Tomato paste
- 2 tb Water
- 2 ts Mashed garlic
- 2 ts Vinegar
Directions
Cut stem off eggplant. Remove stips of skin with a vegetable peeler. Cut
lengthwise in half, then crosswise into 1/4" thick slices. Spread on a
cookie sheet & sprinkle with lots of salt. Put in a colander & set aside
for 4 hours.
Rinse well & drain. Heat oil in skillet & fry eggplant slices over a high
heat till they are golden brown on all sides. Drain.
Pour off all but 1 tb olive oil. Mash tomatoes with a fork & put into
skillet. Simmer, stirring often, 5 to 10 minutes, until they form a thin
sauce. Blend in tomato paste & water. Cook 1 minute. Stir in garlic &
vinegar & remove from heat.
Arrange eggplant slices on a serving dish & pour over sauce. Serve warm as
part of a buffet.
Ayla Esen Algar, "The Complete Book of Turkish Cooking"
lengthwise in half, then crosswise into 1/4" thick slices. Spread on a
cookie sheet & sprinkle with lots of salt. Put in a colander & set aside
for 4 hours.
Rinse well & drain. Heat oil in skillet & fry eggplant slices over a high
heat till they are golden brown on all sides. Drain.
Pour off all but 1 tb olive oil. Mash tomatoes with a fork & put into
skillet. Simmer, stirring often, 5 to 10 minutes, until they form a thin
sauce. Blend in tomato paste & water. Cook 1 minute. Stir in garlic &
vinegar & remove from heat.
Arrange eggplant slices on a serving dish & pour over sauce. Serve warm as
part of a buffet.
Ayla Esen Algar, "The Complete Book of Turkish Cooking"
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