Eggplant Marmaris Recipe


Eggplant Marmaris Recipe

Ingredients

  • 1 large eggplant (s);
  • 4 tomatoes (ripe n);
  • 2 onion (s);
  • 3 toe / n garlic;
  • 1 red chilli;
  • 1 teaspoon thyme, dried;
  • 3 lovage leaves, fresh or dried equivalent quantity;
  • 1 teaspoon spice mixture (vegeta);
  • one tablespoon tomato paste;
  • salt;
  • pepper, freshly ground;
  • a pinch of spice mix for gyros;
  • vegetable oil (eg sunflower or rapeseed oil) for frying;
  • lemon juice;
  • n. b. herbs to taste.

Preparation

Brought back from a holiday in Turkey: A very delicious cold appetizer of eggplant and tomatoes. Unfortunately, I could tell no one there, what’s the court. So it got me the name of the city in which we have eaten the first time.

Wash the aubergines and cut away the stem. Then cut into finger-thick slices and about 10-15 minutes to a greater salt water, the lemon juice was added can be drawn. complain with a plate so that the discs are actually wrapped by salt water. Then rinse and pat dry. This process draws the bitterness out of the vegetables. pat dry with paper towels.

Now the eggplant cut into cubes and make in hot oil (wooden spoon sample before: If the handle of wooden spoon immersed spontaneous bubbling causes small bubbles, the oil the right temperature) has swimming (!) Baked (perhaps in stages 2-3), until they have accepted a golden brown color. With a slotted spoon and drain on extract plenty of absorbent paper.

Peel and finely dice the onions. Remove and chop the garlic. The chop peppers. Dice the tomatoes too coarse.

Tip: For us, it tastes good, if tomatoes are among the well drained canned tomatoes. Very good it tastes when 2-3 finely chopped dried tomatoes are used. The ratio of tomato, eggplant should be in the volume ratio of 1:3 to 1:4. Details are governed by personal taste.

Give 2-3 tablespoons of Ausbacköl in a coated pan with the garlic and onions covered sauté about 5 minutes light golden brown, stirring occasionally. Add the tomatoes and the eggplant and season. Mix all ingredients well, and bring to a boil and simmer for 10-15 minutes on low heat open.

Tip: If no vegetation in the home, can also use substitute granulated vegetable stock. You might want to add other herbs, such as chopped parsley tastes (very good, let mitschmoren) or some fresh dill (only at the final render).

Season again with salt (possibly with smoke salt) and pepper, let cool and pull it over night in the refrigerator.

Serve as a cold appetizer. Serve with sliced baguette.

Preparation time: 45 minutes

Level of difficulty: normal