Ingredients Jump to Instructions ↓

  1. 1 ea Eggplant Salt Extra virgin olive oil

  2. 10 oz Can tomatoes with liquid

  3. 1 ea Chopped tomato

  4. 1 tb Tomato paste

  5. 2 tb Water

  6. 2 ts Mashed garlic

  7. 2 ts Vinegar

Instructions Jump to Ingredients ↑

  1. 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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