Binnur's Turkish Cookbook

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Sunday, July 05, 2009

Fried Vegetables in Tomato Sauce

(Çığırtma)

Fried Vegetables in Tomato Sauce
1 medium eggplant, sliced
1 tsp salt + 2 cups water
1/2 cup sunflower oil

2 tbsp extra virgin olive oil
1 green bell pepper, discard the seeds, sliced in round shape, then cut in 4 or 6
1 red bell pepper, discard the seeds, sliced in round shape, then cut in 4 or 6
1 large onion, sliced in round shape, separate the rings
4-5 large size mushrooms, sliced

Sauce:
2 large tomato, peeled, diced
2 clove garlic, sliced
2 tbsp extra virgin olive oil
1 tsp vinegar
1 pinch sugar
Salt
Pepper

Soak the eggplants into the salty water for about 20 minutes. Squeeze the eggplants with your hand and dry them with paper towel.

Saute the onion, green pepper and red pepper with olive oil for about 10 minutes in a large pan. Add the mushrooms and cook for another 5 more minutes. Don't overcook! Turn the heat off.

In the meantime, cook all the sauce ingredients in a small pot for about 15 minutes. Put it aside.

Fry the eggplants on both sides until golden brown in sunflower oil. Afterwards, place on a paper towel to absorb any extra oil. Place them on the cooked vegetables in the pan. Pour the cooked tomato sauce all over the vegetables. Cook for about 10 minutes under medium heat. Turn the heat off and let it cool down first.

Then place it in a serving dish carefully. Sprinkle some chopped parsley on it. Serve the dish at room temperature or chilled.

4 servings.

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10 Comments:

At 1:10 AM, Blogger Rosa's Yummy Yums said...

A wonderful dish! I am a big fan of bell peppers!

Cheers,

Rosa

 
At 5:04 AM, Blogger Mrs Ergül said...

I love the burst of colours!

 
At 2:38 PM, Blogger John said...

I made this for the first time tonight. Excellent! It's also a good topping for pasta, in which case I'd suggest the sauce quantity be increased by 50%.
I used courgettes instead of eggplants, as I we are not to keen on eggplants. Was delicious nonetheless.

 
At 4:26 PM, Anonymous Anonymous said...

At what temperature should the onions, peppers and mushrooms be cooked? Low, medium, high?

 
At 6:12 PM, Blogger Binnur said...

Cooked them on medium heat.

 
At 6:25 AM, Anonymous Anonymous said...

Hi Binnur,

thank you for this wonderful site! i discovered turkish cuisine long long time ago, and is a joy every time I tasted it. it is the first time when a try to cook something turkish and the taste is the same as it was in Turkey!!! other recepies i've tried before were good, or bad, but never ever like genuine ones! thank you again


anca

 
At 12:51 PM, Anonymous Anonymous said...

helo binnur I try to follow your recipies and i have a pretty serious question about aubergines. I sometimes make them in a hurry and I don't cook them throughly, i just fry them often only maybe 2 minutes and add yoghurt. hmm I recently started to ponder if it is safe to eat them uncooked or if it should always be cooked like 10-15 min? I am new to patlicans...I count on your answer.greetings

 
At 7:00 PM, Blogger Binnur said...

There is no problem for eating undercooked aubergines. I like it when it is soft and well blended with the dish:)
Take care,

 
At 4:27 PM, Anonymous Anonymous said...

Hi Binnur, i love all your recipes that i have tried.
What type of vinegar do you use in this dish.?
Many thanks

 
At 10:22 PM, Blogger Binnur said...

Hi,
Thank you! I used grape vinegar (üzüm sirkesi in Turkish) in this recipe:)

 

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