Turkish Eggplant And Potato Kizartma With Tomato Iskender Sauce

1. 1

   Garlic Yoghurt:

2. 2

   At least an hour before serving, combine yoghurt and garlic in a small bowl. Stir, cover and refrigerate. When you start cooking, remove from refrigerator and allow yoghurt to come back to room temperature.

3. 3

   Iskender Sauce:

4. 4

   Melt butter in a small frying pan over a medium heat.

5. 5

   Add onion, garlic and chilli and cook until onion is transparent - about 5 minutes.

6. 6

   Add tomatoes and tomato paste to the pan and cook, stirring, until the mixture comes to a boil.

7. 7

   Boil for 5 minutes, then reduce heat and simmer gently, stirring occasionally, for about 30 minutes until the sauce is rich and very thick.

8. 8

   Taste and add salt as required.

9. 9

   Kizartma:

10. 10

    Preheat oven to 100C (you're going to use this to keep the eggplant warm after you've cooked it).

11. 11

    Heat some of the oil in a large frypan and fry the eggplant slices, in batches if necessary, until brown on both sides, adding more oil as required.

12. 12

    Line a dinner plate with kitchen paper and transfer eggplant to the plate when cooked.

13. 13

    Keep eggplant warm in the oven while you cook the potatoes.

14. 14

    Add some more oil to the same pan, and fry the potato slices until golden brown on each side.

15. 15

    To assemble:

16. 16

    Make 4 stacks, alternating potato, eggplant and a dessertspoon of tomato sauce. Each stack should have 3 slices each of potato and eggplant. Finish each stack with a spoonful of sauce, then drizzle each stack with garlic yoghurt (being careful not to topple it).

17. 17

    Sprinkle with chopped parsley and serve.

* Per serving · 4 servings · Values may vary.