Crispy aubergines

Crispy aubergines

Patlıcan kızartması

By
From
Istanbul
Serves
2-4
Photographer
Steven Joyce

With the simple tomato sauce and garlic yoghurt, these make a great warm meze dish, or quick vegetarian supper.

Ingredients

Quantity Ingredient
1 large aubergine
1/4 teaspoon salt
vegetable oil, for deep-frying
bread and a green salad, to serve

Tomato sauce

Quantity Ingredient
250ml passata
2 tablespoons olive oil
1 garlic clove, roughly crushed but still whole

Garlic yoghurt

Quantity Ingredient
1 garlic clove, crushed
200ml plain turkish or greek-style yoghurt
pinch salt

Method

  1. Using a sharp knife, slice the aubergine into rounds about 5 mm thick. Sprinkle with the salt and toss. Put the slices in a colander over a sink or bowl to drain for 10 minutes.
  2. Bring the tomato sauce ingredients to the boil in a saucepan over a medium heat. Season and simmer for 15 minutes until thickened, stirring occasionally. Remove the garlic. Mix the garlic yoghurt ingredients together.
  3. Meanwhile, heat about 5 cm vegetable oil in a deep saucepan until shimmering and a cube of day-old bread browns in 30 seconds. Dry the aubergine slices slightly on both sides with paper towel. Deep-fry in batches, for about 3 minutes until golden brown on both sides, turning once. They should still be soft and creamy inside.
  4. Drain the cooked slices on paper towel and keep warm. When all the aubergine slices are golden and crispy, lay them out flat on two warm plates. Drizzle over the tomato sauce and place a dollop of garlic yoghurt in the middle. Serve with bread, for mopping up juices, and a fresh green salad.
Tags:
Istanbul
Turkey
Turkish
Rebecca
Seal
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