Another lovely Turkish way of preparing eggplants.
Recipe information
Yield
serves 6
Ingredients
3 medium eggplants, weighing about 2 1/2 pounds total
Olive oil
4 cloves garlic, crushed
1 1/2 pounds tomatoes, peeled and chopped
2 tablespoons red- or white-wine vinegar
1 tablespoon sugar
Salt
Good pinch of chili pepper
1/3 cup chopped flat-leaf parsley
Preparation
Step 1
Fry, grill, or broil the slices as described on page 290. If frying, drain on paper towels and arrange side by side on a platter.
Step 2
For the sauce, fry the garlic in 2 tablespoons oil for a few seconds, stirring. Add the tomatoes, vinegar, sugar, salt, and chili pepper, and cook, uncovered, over low heat for about 20 minutes, or until reduced to a thick sauce. Add the parsley and let it cool.
Step 3
Serve the eggplants cold, covered with the tomato sauce.
Variation
Step 4
For a Syrian flavor, add to the sauce 2–3 tablespoons pomegranate molasses or concentrate and 5 garlic cloves left whole (omit the crushed garlic).
