Turkish Eggplant and Potato Kizartma with Tomato Iskender Sauce
Savor the rich flavors of Turkey with this Turkish Eggplant and Potato Kızartma with Tomato İskender Sauce—a vibrant and comforting dish that's as visually stunning as it is delicious. Layers of golden-fried eggplant and potatoes meet a robust, tangy tomato sauce infused with paprika and olive oil, all topped with creamy garlic yogurt and a sprinkle of fresh parsley. Perfect as a hearty vegetarian main or a show-stopping side, this dish combines crispy textures with luxurious, melt-in-your-mouth elements. Serve it with crusty bread or fluffy rice to soak up every last drop of the flavorful sauces. With its blend of authentic Turkish ingredients and easy-to-follow steps, this recipe brings the taste of a Mediterranean kitchen straight to your table.
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Recipe Information
Ingredients
- 2 large Eggplant
- 3 medium Potatoes
- 500 ml Sunflower oil (or vegetable oil for frying)
- 1 cup Plain yogurt
- 2 cloves Garlic
- 1 teaspoon Salt
- 3 large Tomatoes
- 2 tablespoons Olive oil
- 1 tablespoon Tomato paste
- 1 teaspoon Paprika
- 1 teaspoon Sugar
- 150 ml Water
- 2 tablespoons Fresh parsley
Instructions
Wash and peel the eggplants, leaving alternating strips of skin for a striped pattern, and slice them into 1/2-inch rounds.
Peel the potatoes and cut them into 1/2-inch thick rounds.
Place the eggplant slices in a colander, sprinkle them with a teaspoon of salt, and let them sit for 20 minutes to remove bitterness. Rinse and pat dry with a paper towel.
In a large frying pan, heat the sunflower oil over medium-high heat. Fry the potato slices until golden and tender. Remove and place on a paper towel-lined plate to drain excess oil.
Next, fry the eggplant slices until golden and soft. Remove and place on the plate with the potatoes.
For the tomato Iskender sauce, grate the tomatoes or blend them into a chunky purée. Heat olive oil in a saucepan over medium heat, then add the tomato paste and paprika. Stir for 1 minute to release the flavors.
Add the grated tomatoes, sugar, and water to the pan. Bring to a simmer and cook for 10-15 minutes until the sauce thickens slightly. Season with salt to taste.
Mince the garlic and mix it with the plain yogurt in a small bowl to make a garlic yogurt sauce.
To assemble the dish, layer the fried potatoes and eggplants on a serving platter. Spoon the warm tomato Iskender sauce over the vegetables.
Drizzle with the garlic yogurt sauce and garnish with freshly chopped parsley. Serve immediately with crusty bread or rice.
Nutrition Facts
Calories |
1436 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.6 g | 173% | |
| Saturated Fat | 15.4 g | 77% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 6 mg | 2% | |
| Sodium | 1022 mg | 44% | |
| Total Carbohydrate | 55.7 g | 20% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 22.3 g | ||
| Protein | 11.1 g | 22% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 189 mg | 15% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 1851 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
