Pairs well with Kizartma

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Kizartma

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A traditional Turkish dish featuring fried vegetables served with garlic yogurt and sometimes a rich tomato sauce. It's a simple yet irresistible dish, popular in the summer when vegetables are at their peak.

00:47:00 total

Serves 6

medium

Vegetable Highlight

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Ingredients

  1. aubergines - 3
  2. salt - 1.5 teaspoon (for aubergines)
  3. extra virgin olive oil - 4 tablespoons (for aubergines)
  4. black pepper - to taste (optional for aubergines)
  5. padrons - 300 grams
  6. salt - 1 teaspoon (for padrons)
  7. extra virgin olive oil - 4 tablespoons (for padrons)
  8. black pepper - to taste (optional for padrons)
  9. potatoes - 500 grams
  10. salt - 2 teaspoons (for potatoes)
  11. extra virgin olive oil - 4 tablespoons (for potatoes)
  12. black pepper - to taste (optional for potatoes)
  13. onions - 2 (coarsely chopped)
  14. salt - 2 teaspoons (for tomato sauce)
  15. sugar - 1 teaspoon (for tomato sauce)
  16. chopped tomatoes - 400 grams
  17. butter - 1 tablespoon (for tomato sauce)
  18. extra virgin olive oil - 4 tablespoons (for tomato sauce)
  19. water - 2 dl (for tomato sauce)
  20. yogurt - 6 tablespoons (10%)
  21. garlic - 2 cloves (crushed)

Instructions

  1. Prepare the vegetables: Cut the aubergines, padrons, and potatoes into suitable pieces. Season with salt and optionally black pepper, and drizzle with extra virgin olive oil.
  2. Fry the vegetables: Fry the aubergines at 200 degrees in the air fryer for 12 minutes, padrons for 7 minutes, and potatoes for 20 minutes. Alternatively, you can deep fry them until golden.
  3. Make the tomato sauce: Sauté the onions in olive oil until soft. Add chopped tomatoes, salt, sugar, butter, and water. Let it simmer for 10-15 minutes until the onions are tender and the sauce has a rich flavor.
  4. Prepare the garlic yogurt: Mix yogurt and crushed garlic together. Let it sit for a few minutes to develop the flavors.
  5. Assemble the dish: Arrange the fried vegetables on a platter, top with garlic yogurt, and drizzle the tomato sauce over. Optionally, crumble some feta and sprinkle chopped parsley or mint on top.

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