---------- 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: [email protected]

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