How To make Sauteed Eggplant with Tomato Garlic Sauce
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"
How To make Sauteed Eggplant with Tomato Garlic Sauce's Videos
FRIED EGGPLANT IN MEDITERRANEAN TOMATO SAUCE; An irresistible summer dish
Eggplant is a tasty and meaty summer fruit that is a favourite in Turkish Cuisine.
You can prepare a whole menu of eggplant dishes with the rich selection of eggplant recipes in Turkish Cuisine. Just make sure the eggplants are fresh and in season!
Fried Eggplant in Mediterranean Tomato Sauce is a delightful summer dish, best served at room temperature. You can refrigerate the dish to keep it fresh for a couple days. It is a tasteful side dish for a warm summer dinner or lunch.
Try this Mediterranean dish on warm summer days when eggplants and tomatoes have their most palatable fragrance!
Ingredients
1500 g (~7-8 medium-sized) eggplants
250 g (6-7) banana peppers
3 cups grapeseed (or fine vegetable) oil
For the Sauce:
1300 g (10-12) Roma tomatoes
2 tbsp olive oil
6-7 garlic cloves
1 tbsp vinegar
2 tbsp sugar
1/2 tbsp salt
1 tsp ground black pepper
PREPARATION
Wash the banana peppers, discard the seeds and stems. Then, chop into ~2 by 5 cm rectangles and set aside
Wash the eggplants, discard the stems. Stripe the skin of each eggplant and submerge into a bowl of saltwater for a minimum of 30 minutes
Then, dry and chop the eggplants into ~3 by 3 cm cubes and set aside
COOKING
Pour 3 cups of vegetable oil into a large and dep pan. Heat the oil and test it using 1-2 pieces of vegetables. If bubbles surround the vegetables, the oil is ready for frying.
First, fry the peppers for 1-2 minutes, until they soften. Remove the peppers from pan and drain the excess oil using a strainer.
To keep the original colours, do not over-kill the peppers! Once they have softened, immediately take them out of the pan and set aside.
Fry the eggplants in small portions to prevent cooling of the oil. Fry the eggplants on medium-high heat for 6-7 minutes, until they become tender and slightly golden brown.
Over-fried eggplants will absorb the oil which will weigh down the dish.
THE SAUCE
Wash and skin the tomatoes. (!) Use the hot water shock technique for easy skinning. Then, dice the tomatoes and set aside.
Peel and wash the garlic cloves. Mince them and set aside.
Por 2 tbsp of olive oil into a pan.
Add the minced garlic and stir for a few seconds. Add the diced tomatoes, stir for 15-20 minutes on medium-high heat.
Once the tomatoes release their juice, add 2 tbsp of sugar, ½ tbsp salt, 1 tbsp of vinegar, and 1 tsp of ground black pepper.
Then, set the stove to a very low heat and simmer the sauce for 90 minutes (1.5 hours).
Once the sauce loses its excess juice, turn off the heat and assemble with the vegetables while it is still hot.
SERVING
Layer the vegetables into a serving plate. This way you can serve the vegetables homogenously. Once all the vegetables are arranged, pour the hot tomato sauce over them, and let the dish cool down to room temperature.
You can decorate with a couple of lightly fried peppers or fresh parsley leaves.
Enjoy the taste of summer!
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Fairies' Cuisine Homemade Turkish food recipes
This Eggplant Pasta is One of Italy's Most Legendary Pasta
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Today we are making one of Italy's, specifically Sicily, most famous and legendary pastas, Pasta alla Norma, the star of which is eggplant.
Recipes:
Pasta Alla Norma
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PATREON:
Fried Eggplant Tomato Pasta | How to make Fried Eggplant Pasta | Pasta Recipe
Fried Eggplant Tomato Pasta: This Fried Eggplant Tomato Pasta has got it all! It's packed with savory flavor. The star of the dish is the fried eggplant. The tender Fried Eggplant, Cherry Tomato Sauce, Garlic, Ricotta Salata gives you the peppery flavor taste.
Ingredients:
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Egg Plant
Penne Pasta
Cherry Tomato Puree
Ricotta Salata Cheese
Crushed Garlic
Red Chilli Flakes
Black Pepper Powder
Salt to Taste
#Pasta #FriedEggPlant #PastaRecipe
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Pasta alla Norma, a popular Italian pasta dish traditionally from Sicily. It's a perfect fusion of Italian Mediterranean flavours, simple and quick to make with few ingredients.
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Fried Eggplant In Tomato Garlic Sauce | Breakfast / Dinner Recipes | Brinjal Recipes
Fried Eggplant In Tomato Garlic Sauce | Breakfast / Dinner Recipes | Brinjal Recipes
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Ingredients ---------------------------------------------------------------------
Eggplant 1 large
Olive Oil 3 tbspn
Salt as needed
Pepper powder 1/4 tspn
Oil 2 tbspn
Garlic cloves 5
Onion 1 large
Green Chilly 1
Tomatoes 2 large
Capsicum half cup
Cumin powder 1/4 tspn
Paprika powder / chilli powder - 1/2 tspn
Water - 1/4 cup
Fresh Coriander or Parsley
Cream Cheese 2 cubes
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Egyptian Baked Eggplant w/ Tomato Sauce (aka Mesa'a'ah) | MUHAMMED THE EGYPTIAN COOK
???????? Try this Egyptian Mesa'a'ah. It is a fried eggplant with tomato sauce.
✔️ Fried eggplant.
✔️ Baked eggplant.
✔️ LET'S GO!
???? Mesa'a'ah
INGREDIENTS:
3 eggplants | olive oil | 1 onion | 6 sweet peppers | 3 jalapenos | 1 cup tomato sauce | 1 cup water | 1 tbsp. minced garlic | salt and pepper to taste
COOKING INSTRUCTIONS:
- Eggplant: When frying the eggplant, do not continue to add olive oil (or whichever oil you choose). Eggplant is like a sponge and will soak up all of the oil that you add. If you use too much, it will ooze out as soon as you bite into it.
- Eggplant: Fry for five minutes on each side (or until golden brown) over medium high heat.
- Bake in the oven at 400° i F for 30 minutes.
Enjoy!