Aubergine in Tomato Sauce

Name: Aubergine in Tomato Sauce (Kırmızı soslu patlıcan)
Yield: Serves 3-4
Cuisine: Turkish
Ingredients: 3 big fresh tomatoes, skinned and roughly chopped; 8 cloves garlic, crushed with salt; 2 large aubergines, peeled in zebra stripes, sliced lengthways and soaked in salted water for one hour sunflower oil for deep-frying; 2 large aubergines, peeled in zebra stripes, sliced lengthways and soaked in salted water for one hour sunflower oil for deep-frying; 2 large aubergines, peeled in zebra stripes, sliced lengthways and soaked in salted water for one hour sunflower oil for deep-frying; 2 large aubergines, peeled in zebra stripes, sliced lengthways and soaked in salted water for one hour sunflower oil for deep-frying; salt and freshly ground black pepper; 1 teaspoon tomato purée; 8 cloves garlic, crushed with salt; 3 tablespoons white wine vinegar; 3 tablespoons olive oil; 1 teaspoon salt; 1 teaspoon sugar; salt and freshly ground black pepper; small bunch of fresh parsley, chopped

Kırmızı soslu patlıcan

Preparation info

Serves
3-4

Difficulty
Easy

Appears in

Classic Turkish Cooking

By Ghillie Basan

Published 1995

About

A deliciously garlicky cold aubergine dish ideal for a buffet spread. As many cold aubergine dishes include yogurt, this one makes a pleasant change.

Ingredients

2 large aubergines, peeled in zebra stripes, sliced lengthways and soaked in salted water for one hour sunflower oil for deep-frying

Asia
Turkey
Starter
Gluten-free
Vegan
Mediterranean

Method

To prepare the sauce, put the tomatoes in a pan with the rest of the sauce ingredients except the parsley. Cook gently, uncovered, for 30-40 minutes until well reduced. Stir in the parsley and season to taste. Leave to cool.
Drain the slices of aubergine and squeeze dry. Heat thick layer of oil in a shallow pan and fry the aubergine until golden-brown. Drain on ki