Kizartma
(2.5)
9.2K views • 3mo ago
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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
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Ingredients
- aubergines - 3
- salt - 1.5 teaspoon (for aubergines)
- extra virgin olive oil - 4 tablespoons (for aubergines)
- black pepper - to taste (optional for aubergines)
- padrons - 300 grams
- salt - 1 teaspoon (for padrons)
- extra virgin olive oil - 4 tablespoons (for padrons)
- black pepper - to taste (optional for padrons)
- potatoes - 500 grams
- salt - 2 teaspoons (for potatoes)
- extra virgin olive oil - 4 tablespoons (for potatoes)
- black pepper - to taste (optional for potatoes)
- onions - 2 (coarsely chopped)
- salt - 2 teaspoons (for tomato sauce)
- sugar - 1 teaspoon (for tomato sauce)
- chopped tomatoes - 400 grams
- butter - 1 tablespoon (for tomato sauce)
- extra virgin olive oil - 4 tablespoons (for tomato sauce)
- water - 2 dl (for tomato sauce)
- yogurt - 6 tablespoons (10%)
- garlic - 2 cloves (crushed)
Instructions
- 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.
- 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.
- 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.
- Prepare the garlic yogurt: Mix yogurt and crushed garlic together. Let it sit for a few minutes to develop the flavors.
- 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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