Turkish Eggplant and Potato Kizartma With Tomato Iskender Sauce

The aroma of eggplant sizzling in olive oil always transports me back to my backpacking days through Turkey. Wandering through the bustling spice markets of Istanbul, I remember a tiny hole-in-the-wall cafe where the owner, a kind-faced woman with flour-dusted hands, served me a tower of fried eggplant and potatoes drizzled with a vibrant red sauce. Each bite was an explosion of textures and flavors – the crispness of the fried vegetables, the tangy sweetness of the tomato sauce, and the cool creaminess of the garlic yogurt. I knew I had to try to recreate this dish when I got home.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Servings: 4
• Dietary Type: Vegetarian

Ingredients

Garlic Yoghurt:

• 1 (200 g) container natural yoghurt
• 2 teaspoons minced garlic (bottled or fresh)

Tomato Iskender Sauce:

• 25 g butter
• 1 small onion, finely chopped
• 3 garlic cloves, finely chopped
• 1 small red chili pepper, finely chopped (or 1/2 teaspoon minced chile)
• 1 (410 g) can chopped tomatoes
• 2 tablespoons tomato paste
• Salt, to taste

Kizartma:

• 2-4 eggplants, sliced 1/4-inch thick (enough slices to cover a potato slice, multiplied by 12)
• 2-3 medium potatoes, unpeeled, sliced 1/4-inch thick (you’ll need 12 slices)
• 1/2 cup oil, approximately

Garnish:

• 1/3 cup fresh parsley, finely chopped

Equipment Needed

• Small bowl
• Small frying pan
• Large frying pan
• Dinner plate
• Kitchen paper
• Oven

Instructions

1. At least an hour before serving, prepare the garlic yoghurt. In a small bowl, combine the natural yoghurt and minced garlic. Stir well to combine. Cover the bowl and refrigerate. Before you start cooking the other components, remove the garlic yoghurt from the refrigerator to allow it to come back to room temperature.

2. Next, make the Tomato Iskender Sauce. Melt the butter in a small frying pan over medium heat.

3. Add the finely chopped onion, finely chopped garlic, and finely chopped red chili pepper (or minced chile) to the pan. Cook, stirring occasionally, until the onion is transparent, about 5 minutes.

4. Add the canned chopped tomatoes and tomato paste to the pan. Cook, stirring, until the mixture comes to a boil.

5. Once boiling, reduce the heat to low and simmer gently, stirring occasionally, for about 30 minutes, or until the sauce is rich and very thick.

6. Taste the sauce and add salt as needed to adjust the seasoning. Set the sauce aside.

7. Preheat your oven to 100°C (212°F). This low temperature will be used to keep the fried eggplant warm while you cook the potatoes.

8. Heat some of the oil in a large frying pan over medium-high heat.

9. Fry the eggplant slices, in batches if necessary, until golden brown on both sides. Add more oil to the pan as needed to prevent sticking and ensure even cooking. The eggplant should be tender and slightly caramelized.

10. Line a dinner plate with kitchen paper to absorb excess oil. Transfer the cooked eggplant slices to the prepared plate.

11. Keep the fried eggplant warm in the preheated oven while you cook the potatoes.

12. Add some more oil to the same pan, ensuring there is enough to prevent the potatoes from sticking.

13. Fry the potato slices until golden brown on each side and cooked through. The potatoes should be tender and slightly crispy on the edges.

14. Now, assemble the Kizartma stacks. Make 4 stacks, alternating potato, eggplant, and a dessertspoon of Tomato Iskender Sauce. Each stack should have 3 slices each of potato and eggplant.

15. Finish each stack with a spoonful of the Tomato Iskender Sauce, then drizzle each stack generously with the garlic yoghurt, being careful not to topple the stacks.

16. Sprinkle the assembled Kizartma stacks with finely chopped parsley and serve immediately.

Expert Tips & Tricks

• Salting the Eggplant: For less bitterness and better texture, salt the eggplant slices before frying. Lay the slices on a wire rack, sprinkle generously with salt, and let them sit for about 30 minutes. Rinse the slices thoroughly and pat them dry with paper towels before frying. This draws out excess moisture and reduces the amount of oil the eggplant absorbs during cooking.

• Preventing Sticking: To prevent the eggplant and potatoes from sticking to the pan, ensure the pan is hot before adding the oil. Also, don’t overcrowd the pan – cook in batches if necessary.

• Room Temperature Yoghurt: Allowing the garlic yoghurt to come to room temperature before serving enhances its flavor and texture. It will be smoother and more palatable than serving it straight from the fridge.

• Spice Level: Adjust the amount of chili in the Tomato Iskender Sauce to your preference. For a milder flavor, remove the seeds from the chili pepper before chopping.

• Make-Ahead Tip: The Tomato Iskender Sauce can be made ahead of time and stored in the refrigerator for up to 3 days. This will save you time on the day you plan to serve the dish. Just reheat it gently before assembling the Kizartma.

Serving & Storage Suggestions

Serve the Turkish Eggplant and Potato Kizartma immediately after assembly for the best flavor and texture. The fried vegetables are most enjoyable when still warm and slightly crispy. Garnish generously with fresh parsley for a pop of color and freshness.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. However, the fried vegetables will lose some of their crispness. To reheat, you can gently warm the components in a skillet or in a low oven. Reheating the entire stack may cause the yoghurt to become watery, so it’s best to reheat the vegetables and sauce separately and then reassemble with fresh yoghurt.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	380 kcal	19%
Total Fat	25g	38%
Saturated Fat	9g	45%
Cholesterol	20mg	7%
Sodium	200mg	9%
Total Carbohydrate	30g	10%
Dietary Fiber	8g	32%
Sugars	8g	—
Protein	7g	14%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Vegan: To make this dish vegan, substitute the butter in the Tomato Iskender Sauce with olive oil or a vegan butter alternative. Use a plant-based yoghurt for the Garlic Yoghurt, such as soy, almond, or coconut yoghurt.

• Gluten-Free: This recipe is naturally gluten-free. Just ensure that your tomato paste doesn’t contain any hidden gluten ingredients.

• Spicy: For an extra kick, add a pinch of red pepper flakes to the Tomato Iskender Sauce or use a hotter variety of chili pepper.

• Seasonal Vegetables: Feel free to add other seasonal vegetables to the Kizartma, such as zucchini, bell peppers, or mushrooms. Adjust the cooking time accordingly.

• Herb Variations: Experiment with different herbs in the garnish. Mint, dill, or cilantro would also complement the flavors of this dish.

FAQs (Frequently Asked Questions)

Q: Can I bake the eggplant and potatoes instead of frying them?
A: Yes, you can bake them for a healthier alternative. Toss the eggplant and potato slices with olive oil, salt, and pepper, then bake at 200°C (400°F) until tender and slightly browned, flipping halfway through.

Q: How can I prevent the eggplant from becoming too oily?
A: Salting the eggplant before cooking helps draw out excess moisture, which reduces oil absorption. Also, ensure your pan is hot enough before adding the eggplant.

Q: Can I make the Garlic Yoghurt ahead of time?
A: Absolutely! The Garlic Yoghurt can be made up to 24 hours in advance and stored in the refrigerator. In fact, the flavors meld together even better when it sits for a while.

Q: What if I don’t have fresh chili peppers for the Tomato Iskender Sauce?
A: You can use dried red pepper flakes or a pinch of cayenne pepper as a substitute. Start with a small amount and add more to taste, as dried spices can be quite potent.

Q: Can I use a different type of tomato for the sauce?
A: While canned chopped tomatoes are convenient, you can also use fresh tomatoes. If using fresh tomatoes, peel and chop them before adding them to the sauce, and you may need to simmer the sauce for a longer time to achieve the desired thickness.

Final Thoughts

I hope this recipe inspires you to embark on your own culinary adventure and recreate the delightful flavors of Turkey in your own kitchen. Don’t be intimidated by the seemingly numerous steps; each one is simple and rewarding. This Turkish Eggplant and Potato Kizartma with Tomato Iskender Sauce is a dish that’s perfect for sharing with friends and family, a vibrant appetizer, or a satisfying light meal. So, gather your ingredients, embrace the process, and most importantly, enjoy the journey of creating something delicious!