Patlican Kizartmasi (Fried Eggplant with Tomato sauce and Garlic Yogurt)

Update in September 2011: I made this dish with eggplants from my garden. One of the best taste I’ve ever experienced… Definitely the best eggplants ever. I updated the image on the recipe with a more fashionable looking one, from the September 17th dinner. I am so proud of my little eggplant plants. A guilty pleasure in my house, this dish makes my friend Shama’s toes curl. Yep, it is that good. It made a believer in eggplant out of her. She used to despise eggplant until recently. Now she is smitten. This dish is fairly oily and heavy so while it is delicious, it is not for daily consumption. There are many recipes on this type of eggplant frying. I do it in a way I can remember eating as I was growing up. (Tonguc’un) Patlican Kizartmasi Ingredients

  • Eggplant, a medium one, Zebra peeled, cut into round, very thin slices
  • Sunflower oil, 1 cup
  • Tomatoes, 3 plum ones, chopped roughly or 1 can of diced tomatoes 
  • Onion, 1 cup, finely chopped 
  • Red chili pepper flakes
  • Sugar, ½ teaspoon
  • Non-fat strained yogurt, 12 oz (Fage brand works best)
  • Garlic, 3-4 cloves

Soak the eggplant completely in cold water with some salt for 30 minutes. Meanwhile, spray a 2-quart pan with oil spray and on medium high heat, sauté onions for 3-5 minutes. Add tomatoes, black pepper and red pepper flakes and salt if desired, with the sugar. Turn down the heat and let simmer while the eggplant is soaking. Remove from heat after about 30 minutes. You can prepare this ahead of time. In a bowl, mix the yogurt with garlic and a tablespoon of water. Set aside. Using kitchen towels, dry the eggplant. In a frying pan, heat several tablespoons of the sunflower oil on medium high heat. Fry the eggplant slices on each side, until light brown. Using copious amounts of paper towel, get as much of the oil out of the slices when you are done. Using sunflower oil, you will be able to fry quickly and without as much oil soaked in the eggplant (as it would, if you were to use olive oil). Serve immediately. Lay the eggplant on a plate. Then top it with the tomato mixture, and then the yogurt. Serving size is 2 slices, with generous tomato and yogurt mixture on top. Serves 6-10, depending on how thin you were able to slice… More slices you have, more oil you will use. Takes about 45 minutes to put this altogether. Here is the nutrition information on this recipe:

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