Kizarmis Patlican (fried Eggplant With Green

---------- Recipe via Meal-Master (tm) v8.02

Title: KIZARMIS PATLICAN (FRIED EGGPLANT WITH GREEN
Categories: Middle east, Turkish, Vegetable, Eggplant, Time/life
Yield: 6 servings

2 tb Olive oil
1 1/2 c Olive oil
4 md Tomato; peeled, seeded and
;coarsely chopped
2 lg Garlic cloves; peeled and
;thinly sliced
1 ts Salt
1/4 c Salt
1 Eggplant; (about 1 lb.)
2 md Green peppers; seeded,
;deribbed and cut lengthwise
;into quarters

Name; Fried Eggplant with Green Peppers and Tomato
Sauce

In a heavy 8 to 10 inch skillet, heat 2 tablespoons
of the olive oil over moderate heat until a light haze
forms above it. Add the tomatoes, garlic and 1
teaspoon of the salt. Mashing and stirring
frequently, cook the tomatoes briskly until almost all
their liquid evaporates and they become a thick,
somewhat smooth puree. Set aside off the heat.
With a large, sharp knife, peel the eggplant and cut
off the stem end. Cut the eggplant lengthwise into
inch thick slices. Then one at a time lay each slice
flat and cut lengthwise strips at inch intervals
starting at the wide end and cutting to within about 2
inches of the narrow end. the slices should now look
like fans. Combine 1 quart of water and the remaining
1/4 cup of salt in a shallow bowl or baking dish, and
add the eggplant sections. Turn them about to coat
them evenly with the brine, and let them soak at room
temperature for about 10 minutes to rid them of any
bitterness.
In a heavy 12 inch skillet, heat the remaining 1
cups of oil over high heat until a light haze forms
above it. Pat the eggplant completely dry with paper
towels. Regulating the heat so the eggplant colors
evenly without burning, fry it 3 or 4 slices at a time
for about 5 minutes on each side, or until it is
lightly browned and shows no resistance when pierced
with the tines of a fork. Transfer the eggplant to
paper towels and fry the remaining slices.
Add the green peppers, skin side up, to the oil
remaining in the skillet, adding more oil if
necessary. Cook the peppers over moderate heat for
about 10 minutes, turning them over with tongs. When
they are soft but still somewhat firm to the touch,
drain them on paper towels. Peel off the skins with a
small, sharp knife.
Mound the eggplant slices in the center of a serving
platter and pour the tomato sauce over them. Fold the
peppers in half lengthwise and arrange them
attractively around the eggplant. Serve at room
temperature.

72 of 116

Time Life Series: Middle Eastern Cooking, "circa 69"

MMed by: earl.cravens@salata.com

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