Ingredients
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1 (200 g) container natural yoghurt
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2 teaspoons garlic, minced (I used bottled garlic for this)
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25 g butter
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3 garlic cloves, finely chopped (fresh)
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1 small red chili peppers, finely chopped or 1/2 teaspoon minced chile
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1 (410 g) can chopped tomatoes
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salt
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2 -4 eggplants, sliced 1/4-inch thick (you'll need enough eggplant slices to cover a slice of the potato, multiplied by 12)
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2 tablespoons tomato paste
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1 small onion, finely chopped
Instructions
- Garlic Yoghurt:
- At least an hour before serving, combine yoghurt and garlic in a small bowl. Stir, cover and refrigerate. When you start cooking, remove from refrigerator and allow yoghurt to come back to room temperature.
- Iskender Sauce:
- Melt butter in a small frying pan over a medium heat.
- Add onion, garlic and chilli and cook until onion is transparent - about 5 minutes.
- Add tomatoes and tomato paste to the pan and cook, stirring, until the mixture comes to a boil.
- Boil for 5 minutes, then reduce heat and simmer gently, stirring occasionally, for about 30 minutes until the sauce is rich and very thick.
- Taste and add salt as required.
- Kizartma:
- Preheat oven to 100C (you're going to use this to keep the eggplant warm after you've cooked it).
- Heat some of the oil in a large frypan and fry the eggplant slices, in batches if necessary, until brown on both sides, adding more oil as required.
- Line a dinner plate with kitchen paper and transfer eggplant to the plate when cooked.
- Keep eggplant warm in the oven while you cook the potatoes.
- Add some more oil to the same pan, and fry the potato slices until golden brown on each side.
- To assemble:
- Make 4 stacks, alternating potato, eggplant and a dessertspoon of tomato sauce. Each stack should have 3 slices each of potato and eggplant. Finish each stack with a spoonful of sauce, then drizzle each stack with garlic yoghurt (being careful not to topple it).
- Sprinkle with chopped parsley and serve.