Title: Kizarmis patlican (fried eggplant with green
 Categories: Middle east, Turkish, Vegetables, Eggplant, Time/life
      Yield: 6 Servings
 
      2 tb Olive oil
  1 1/2 c  Olive oil
      4 md Tomato; peeled, seeded and
           ;coarsely chopped
      2 lg Garlic cloves; peeled and
           ;thinly sliced
      1 ts Salt
    1/4 c  Salt
      1    Eggplant; (about 1 lb.)
      2 md Green peppers; seeded,
           ;deribbed and cut lengthwise
           ;into quarters
 
  Name; Fried Eggplant with Green Peppers and Tomato Sauce
  
    In a heavy 8 to 10 inch skillet, heat 2 tablespoons of the olive
  oil over moderate heat until a light haze forms above it. Add the
  tomatoes, garlic and 1 teaspoon of the salt. Mashing and stirring
  frequently, cook the tomatoes briskly until almost all their liquid
  evaporates and they become a thick, somewhat smooth puree. Set aside
  off the heat.
    With a large, sharp knife, peel the eggplant and cut off the stem
  end. Cut the eggplant lengthwise into inch thick slices. Then one at
  a time lay each slice flat and cut lengthwise strips at inch
  intervals starting at the wide end and cutting to within about 2
  inches of the narrow end. the slices should now look like fans.
  Combine 1 quart of water and the remaining 1/4 cup of salt in a
  shallow bowl or baking dish, and add the eggplant sections.  Turn
  them about to coat them evenly with the brine, and let them soak at
  room temperature for about 10 minutes to rid them of any bitterness.
    In a heavy 12 inch skillet, heat the remaining 1 cups of oil over
  high heat until a light haze forms above it. Pat the eggplant
  completely dry with paper towels. Regulating the heat so the eggplant
  colors evenly without burning, fry it 3 or 4 slices at a time for
  about 5 minutes on each side, or until it is lightly browned and
  shows no resistance when pierced with the tines of a fork. Transfer
  the eggplant to paper towels and fry the remaining slices.
    Add the green peppers, skin side up, to the oil remaining in the
  skillet, adding more oil if necessary. Cook the peppers over moderate
  heat for about 10 minutes, turning them over with tongs. When they
  are soft but still somewhat firm to the touch, drain them on paper
  towels. Peel off the skins with a small, sharp knife.
    Mound the eggplant slices in the center of a serving platter and
  pour the tomato sauce over them.  Fold the peppers in half lengthwise
  and arrange them attractively around the eggplant. Serve at room
  temperature.
  
  72 of 116
  
  Time Life Series: Middle Eastern Cooking,  "circa  69"
  
  MMed