Yağlı patlıcan is a traditional homemade dish that is not very common in restaurants. The aubergines are fried making this dish quite oily. Roasting the aubergine instead makes the dish healthier.
Can be served hot or cold with crispy pitta bread.
Yağlı Patlıcan ( aubergine with tomato sauce)
1 kg. fresh aubergines
4-5 green peppers
8-10 cloves garlic
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
Peel the aubergines in zebra stripes and cut them into 2 or 3 pieces depending on the size.
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 hot with bulgur and yoghurt.
Cacık (made of yoghurt and cucumber) may also be served.