Turkish Cuisine
Eggplant
ingredients:
- 3 large eggplant.
- 1 tsp salt.
- 2 bell pepper red and yellow,
cut into small cubes.
- 2 tbsp olive oil.
- Salt to taste.
- Small baby mozzarellas
(8 to 10 pieces).
- Fresh basil, chopped.
Tomato sauce ingredients:
- 4 medium size tomatoes
peeled and chopped.
- 2 garlic cloves, chopped.
- Salt to taste.
- ½ tbsp Sugar.
- ¼ cup basil, chopped.
Eggplant directions:
- Wash and cut the
eggplants into 1 to 1.5 inch cubes.
- Place them into a deep
dish and cover with water, add 1 tsp salt into the water.
- After 5 minutes remove
eggplants to a paper towel by squeezing the excess water out. This process will
remove the bitter taste of eggplant.
- Place eggplants into a
deep dish.
- Add the bell peppers
with the eggplants into the bowl.
- Add 2 tbsp olive oil,
salt to taste and mix well.
- Place it to a flat
oven tray and bake in 425 F for at least 15 to 20 minutes or until golden color.
- Remove the eggplants
from the tray and place them into a oven safe baking dish after its cooked.
Tomato sauce directions:
- Place the tomatoes,
garlic, basil, sugar and salt into a small sauce-pan and simmer until all the
ingredients melted.
- Pour the tomato sauce
on top of the eggplants and place the small mozzarellas on top of the tomato
sauce.
- Place the dish in 400
F for another 10 to 15 minutes until the mozzarella melt.
- Decorate with fresh
basil. Serve with fish, chicken or as an appetizer.