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PostPosted: Fri Feb 09, 2007 9:07 pm    Post subject: SAUTEED EGGPLANT WITH TOMATO-GARLIC SAUCE Reply with quote


1 ea Eggplant
Extra virgin olive oil
10 oz Can tomatoes with liquid
1 ea Chopped tomato
1 tb Tomato paste
2 tb Water
2 ts Mashed garlic
2 ts Vinegar

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”

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Yemek Tarifleri
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Joined: 18 Jun 2006
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Location: Turkey

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