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. It is a satisfying main course or substantial side dish, best enjoyed at room temperature to allow the flavors to meld. Ideal for family dinners or as part of a mezze spread, this recipe offers an authentic taste of Mediterranean cuisine with its simple, high-quality ingredients.
Kizarmis Patlican
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.Ingredients
Directions
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Heat 2 tablespoons of olive oil in a heavy 8 to 10 inch skillet over moderate heat until a light haze forms.
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Add the peeled, seeded, and coarsely chopped tomatoes, peeled and thinly sliced garlic, and 1 teaspoon of salt to the skillet.
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Mash the tomatoes and stir frequently, cooking briskly until almost all the liquid evaporates and the mixture becomes a thick, somewhat smooth puree.
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Remove the tomato sauce from the heat and set aside.
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Peel the eggplant and cut off the stem end.
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Cut the eggplant lengthwise into 1-inch thick slices.
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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.
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Combine 4 cups of water and the remaining 1/4 cup of salt in a shallow bowl or baking dish.
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Add the eggplant sections to the brine, turning them to coat evenly, and let soak at room temperature for 10 minutes to remove bitterness.
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Heat the remaining 1.5 cups of olive oil in a heavy 12-inch skillet over high heat until a light haze forms.
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Pat the eggplant slices completely dry with paper towels.
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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.
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Transfer the fried eggplant to paper towels to drain and repeat with the remaining slices.
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Add the green peppers, skin side up, to the oil remaining in the skillet, adding more oil if necessary to cover.
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Cook the peppers over moderate heat for about 10 minutes, turning them with tongs, until soft but still firm.
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Drain the peppers on paper towels and peel off the skins with a small, sharp knife.
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Mound the eggplant slices in the center of a serving platter and pour the tomato sauce over them.
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Fold the green peppers in half lengthwise and arrange them attractively around the eggplant.
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Serve at room temperature.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 879.9kcal
- % Daily Value *
- Total Fat 97.7g151%
- Saturated Fat 13.7g69%
- Cholesterol 0.0mg0%
- Sodium 5.0mg1%
- Total Carbohydrate 3.9g2%
- Dietary Fiber 1.2g5%
- Sugars 2.6g
- Protein 0.9g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave. The flavors often improve the next day.
Soaking Tip: Soaking the eggplant in salt water is crucial to draw out bitterness and help the slices hold their shape during frying. Do not skip this step for the best texture.
Frying Safety: Ensure the eggplant is thoroughly dried before frying to prevent oil splattering. Use a deep skillet and do not overcrowd the pan, as this lowers the oil temperature and leads to greasy eggplant.
Variations: You can substitute olive oil with vegetable or sunflower oil for frying if preferred. For a smokier flavor, you can char the green peppers directly over a gas flame or under a broiler before peeling.
