Yağlı patlıcan is a traditional homemade dish which is not very common in restaurants. The aubergines are fried making this dish quite oily.

Yağlı Patlıcan (Fried aubergine with tomato sauce)

Ingredients

1 kg. fresh aubergines

4-5 green peppers

3-4 tomatoes

8-10 cloves garlic

1 onion

2 tablespoons tomato paste (salça)

1 tablespoon ground paprika (kırmızı biber)

1 – 1.5 cups (250ml – 275ml) olive oil

1-2 cups (250ml – 500ml) water

Salt and pepper

Recipe Box - Vegetables and Pulses - Yağlı Patlıcan (Fried aubergine with tomato sauce)

Method

Peel the aubergines in zebra stripes and cut into 2 or 3 pieces depending on the size.

Recipe Box - Vegetables and Pulses - Yağlı Patlıcan (Fried aubergine with tomato sauce)
Photograph courtesy of Fine Cooking

Spread them on a tray, sprinkle salt over and leave aside for 15 minutes. Use a paper towel to squeeze excess water out of aubergines.

Make 1-2 holes to the inner side of the aubergine pieces with a knifepoint. Place some of the peeled garlic cloves into these holes. If the cloves are too big cut them in two.

Wash the peppers and drain. Make a tiny hole in the pepper from the tip to the top. Heat the olive oil in a skillet. First fry the aubergines then the peppers.

In the meantime, chop the onions and tomatoes. In a separate pan heat 1-2 tablespoons of olive oil. Add the onions and sauté. Then add the tomato paste, the rest of the garlic and ground paprika and continue sautéing. Add the water. When the sauce is cooked add the aubergines and peppers. Cook for 5-6 minutes. Season with pepper.

Serve

Serve hot with bulgur and yoghurt.

Recipe Box - Vegetables and Pulses - Yağlı Patlıcan (Fried aubergine with tomato sauce)
Bulgur

Cacık (a kind of cold soup made of yoghurt and cucumber) may also be served.

Recipe Box - Vegetables and Pulses - Yağlı Patlıcan (Fried aubergine with tomato sauce)
Cacık – photograph courtesy of Food52

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