Fried Eggplant with Garlic Tomato Sauce


  • 4 small eggplants (diameter less than 2 inches)
  • 2 tomatoes
  • 2 large garlic cloves, peeled
  • 4 green peppers
  • 3 tablespoons olive oil
  • Canola oil 


DIRECTIONS:

  1. Cut the eggplants into 1/4" thick slices. Soak the eggplant slices in salty water (1/2 teaspoon salt per cup of water) for at least 30 minutes - longer the better.
  2. In the mean time, chop the cubannelle peppers and the tomatoes.
  3. Sautee the peppers in olive oil, add the chopped tomatoes and the sliced garlic cloves. Bring the sauce to a boil, reduce the heat and simmer for 30 minutes.
  4. Dry the eggplant slices on a paper towel - you must do this well to avoid splattering of oil during frying.
  5. Heat the canola oil in a stainless steel pan. You can add some olive oil for flavor. The oil in the pan should be at least 1/2" deep.  Otherwise, the oil temperature will decrease substantially when you add the eggplant slices.
  6. Fry the eggplant slices until both sides are golden brown. 
  7. Make a layer of fried eggplant slices in the serving plate as shown on the right. Spoon some of the tomato-pepper sauce on the egg-plant slices. Continue with alternating layers of eggplant slices and the tomato sauce.
  8. Serve at room temperature.
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