Fried Eggplant Strips with Summer Vegetables
(Kırlı Patlıcan Kızartma - Aydın - Aegean Region)
4 small size eggplants - peel the skin in strips lengthwise without removing the stalks, soak in 2 cups of water with salt for about 15 minutes, dry with paper towel
Liquid oil for frying
2 large tomatoes, peeled, diced
1 medium size onion, sliced
1 tsp extra virgin olive oil
1 cubanelle pepper, sliced
8-10 garlic cloves, unpeeled
Fry the eggplants on both sides until golden brown. Then, place on a paper towel to soak up any extra oil. Place them in an oven-proof dish. Cut lengthwise into four by keeping the stalks.
Meanwhile saute the tomatoes, salt and pepper with 1 tsp olive oil at low-medium heat for about 15 minutes. Pour the tomato sauce over the eggplants equally. Arrange the green pepper strips and garlic cloves over the tops.
Preheat the oven to 375 F (190 C). Place the dish on the middle rack of the oven and cook for 30 minutes. Serve warm or chilled.