| 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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