Fried Eggplant&Potato in Sauce
(Soslu Patlican Patates Kizartmasi)
1 large eggplant
2 medium size potato, peeled and slice
2 cup water + 1 tbsp salt
1/2 sun flower oil
3 garlic cloves, chopped
1 tbsp extra virgin olive oil
1 cup tomato, diced, canned
2 heaping tbsp of crushed tomato, canned
1/2 cup yogurt
1-2 garlic cloves, mashed with salt
Peel the eggplant in lengthwise strips. Cut into large chunks. Soak in 2 cups of water with salt for about 20 minutes.
Meanwhile, combine all the tomato sauce ingredients in a small pot. Cook at medium heat for about 10 minutes. Make sure it doesn't dry out.
Place the sunflower oil in a medium sized skillet. When the oil heats up, fry the potatoes on both sides until golden brown. Place on a paper towel to soak up any extra oil. Squeeze the eggplants with your hand and dry them with paper towel. Fry the eggplants on both sides until golden brown. Afterwards, place on a paper towel to soak up any extra oil.
Place the potatoes on a serving dish. Pour half of the tomato sauce over it. Arrange fried eggplants on the. Pour the rest of the tomato sauce. Place the Yogurt Sauce at middle of the plate. Serve the dish at room temperature or chilled as an appetizer.