Aubergine in Tomato Sauce

Kırmızı soslu patlıcan


Preparation info

  • Difficulty


  • Serves


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.


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

For the sauce

  • 3 big fresh tomatoes, skinned and roughly chopped
  • 8 cloves garlic, crushed with salt
  • 1 teaspoon tomato purée
  • 3 tablespoons olive oil
  • 3 tablespoons white wine vinegar
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • small bunch of fresh parsley, chopped
  • salt and freshly ground black pepper


  • 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 kitchen paper and arrange on a serving dish. Spread the cold tomato sauce over the top and serve while the aubergines are still warm, or when they are cold.