| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Turkish | Side dish, Appetizers, Turkish | 4 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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" From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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