Title: SAUTEED EGGPLANT WITH TOMATO-GARLIC SAUCE
Categories: Side dish, Appetizers, Turkish
Yield: 4 servings
1 ea Eggplant
Salt
Extra virgin olive oil
10 oz Can tomatoes with liquid
1 ea Chopped tomato
1 tb Tomato paste
2 tb Water
2 ts Mashed garlic
2 ts Vinegar
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"
