Kizarmis Patlican (Fried Eggplant With Green Peppers)

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Servings: 4 servings Difficulty: Advanced
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Crispy fried eggplant fans topped with a rich, savory tomato-garlic sauce and charred green peppers.
Kizarmis Patlican (Fried Eggplant With Green recipe image
Kizarmis Patlican (Fried Eggplant With Green recipe image
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Kizarmis Patlican (Fried Eggplant With Green Peppers)

Author: chefs-mate Cooking Method: Cuisine: , Courses:
Difficulty: Advanced
Servings: 4 servings Calories: 880
Dietary:
V Vegan

Description

This classic Turkish dish, Kizarmis Patlican, transforms humble eggplant into a golden, crispy delicacy. The eggplant slices are cut into fan shapes, soaked to remove bitterness, and deep-fried until tender and browned. They are served with a robust, reduced tomato sauce infused with garlic, accompanied by charred green peppers that add a smoky sweetness. The combination of the oily richness of the fried vegetable and the acidic brightness of the tomato puree creates a perfect balance.

Directions

  1. Heat 2 tablespoons of olive oil in a heavy 8 to 10 inch skillet over moderate heat until a light haze forms.
  2. Add the peeled, seeded, and coarsely chopped tomatoes, peeled and thinly sliced garlic, and 1 teaspoon of salt to the skillet.
  3. Mash the tomatoes and stir frequently, cooking briskly until almost all the liquid evaporates and the mixture becomes a thick, somewhat smooth puree.
  4. Remove the tomato sauce from the heat and set aside.
  5. Peel the eggplant and cut off the stem end.
  6. Cut the eggplant lengthwise into 1-inch thick slices.
  7. Lay each slice flat and cut lengthwise strips at 1-inch intervals, starting at the wide end and cutting to within about 2 inches of the narrow end, so the slices resemble fans.
  8. Combine 4 cups of water and the remaining 1/4 cup of salt in a shallow bowl or baking dish.
  9. Add the eggplant sections to the brine, turning them to coat evenly, and let soak at room temperature for 10 minutes to remove bitterness.
  10. Heat the remaining 1.5 cups of olive oil in a heavy 12-inch skillet over high heat until a light haze forms.
  11. Pat the eggplant slices completely dry with paper towels.
  12. Fry the eggplant slices 3 or 4 at a time, regulating the heat to ensure even browning without burning, for about 5 minutes on each side until lightly browned and tender when pierced with a fork.
  13. Transfer the fried eggplant to paper towels to drain and repeat with the remaining slices.
  14. Add the green peppers, skin side up, to the oil remaining in the skillet, adding more oil if necessary to cover.
  15. Cook the peppers over moderate heat for about 10 minutes, turning them with tongs, until soft but still firm.
  16. Drain the peppers on paper towels and peel off the skins with a small, sharp knife.
  17. Mound the eggplant slices in the center of a serving platter and pour the tomato sauce over them.
  18. Fold the green peppers in half lengthwise and arrange them attractively around the eggplant.
  19. Serve at room temperature.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 880kcal
% Daily Value *
Total Fat 98g151%
Saturated Fat 14g70%
Sodium 5mg1%
Total Carbohydrate 4g2%
Dietary Fiber 1g4%
Sugars 3g
Protein 1g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: kizarmis patlican, fried eggplant, turkish cuisine, eggplant recipe, tomato sauce, green peppers, deep fried, vegan main, mediterranean food, garlic tomato, charred peppers, eggplant fan, middle eastern, comfort food, savory dish, olive oil fried, traditional recipe, vegetable main, authentic turkish, meal prep
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