Sultan's Kitchen. Ozcan Ozan
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~ Swooning Imam
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Acılı Domates Ezmesi Spicy Pureed Tomatoes SERVES 4-6
This specialty of eastern Turkey is deep red and has a warm, rich flavor. If you do not find the color red enough, add a bit of tomato paste. Serve it with grilled meat, chicken or fish.
4 large tomatoes, peeled, seeded and finely chopped (2 1/2 cups)
3 scallions, trimmed and finely chopped, some green parts included
1 large cucumber, peeled, seeded, and finely chopped (1 cup)
2 Italian green peppers, finely diced (1/2 cup)
1 tablespoon dried mint
1/4 cup finely chopped parsley
3 tablespoons virgin olive oil
2 tablespoons lemon juice
2 tablespoons white wine vinegar
4 garlic cloves, minced
1/4 cup paprika
1 teaspoon freshly ground black pepper
3 teaspoons Turkish red pepper or ground red pepper
Salt
Pita bread
Place all the ingredients except the pita bread in a food processor fitted with a metal blade, and pulse two or three times, just long enough to make a finer consistency. Place the mixture in a shallow serving bowl, cover it and refrigerate for 1 hour. Serve chilled or at room temperature with pita bread.
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Imam Bayıldı (Swooning Imam) Stuffed Eggplant SERVES 6
The story is that when an imam came home from the mosque, his wife had prepared this dish for his lunch. On tasting it, he fainted. Some think it was because he was so delighted with the dish; others think that his reaction was more due to the high cost of one of its main ingredients: olive oil.
6 Italian eggplants (about 2 pounds), each about 6 inches long
3/4 cup virgin olive oil, divided
4 medium Spanish onions, thinly sliced (2 cups)
12 garlic cloves, finely chopped
2 large tomatoes, peeled and chopped (1 1/2 cups)
1 bunch fresh Italian parsley, trimmed and coarsely chopped
2 teaspoons sugar
Salt and freshly ground black pepper
1 cup light olive oil or vegetable oil
3 small Italian green peppers, seeded and cut in half
Heat the oven to 350°F.
Peel off half the eggplant skin on each eggplant in alternating lengthwise strips to create a striped effect—but leave the stems intact. Make a deep slit lengthwise along the center of each eggplant; do not cut all the way through or all the way to the ends. Place the eggplants in a bowl, sprinkle them generously with salt, and cover them with cold water. Let the eggplants soak for about 20 minutes.
Heat 1/2 cup of the virgin olive oil in a deep skillet over medium heat. Using a wooden spoon, stir in the onion, garlic, tomatoes, parsley, and sugar. Season with salt and pepper. Add 1/4 cup cold water and stir the mixture well. lower the heat, cover the skillet, and simmer for about 12 minutes, stirring occasionally, until the onions are softened but not brown. Uncover the skillet and let the mixture cool.
Rinse the eggplants under cold running water. Gently squeeze out the excess water and pat the eggplants dry with paper towels.
Heat 1 cup light olive oil or vegetable oil in another deep skillet. Fry the eggplants until they're lightly browned on both sides, then remove them from the skillet with a slotted spoon. Add the green peppers to the pan and fry them for about 2 minutes.
Place the eggplants side by side in a baking dish, open-side up. Sprinkle the insides of each eggplant with salt, then stuff each one with the onion mixture. lay half a green pepper on top of each eggplant. Pour over 1/2 cup cold water and the remaining virgin olive oil. Cover the eggplant and peppers with parchment paper and bake for about 40 minutes. Let the dish cool, and serve at room temperature.
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Patlıcan Biber Tavası Yoğurtlu Sarmısaklı ve Domates Soslu Fried Eggplant and Green Peppers with Yogurt-Garlic and Tomato Sauces SERVES 4-6
On summer afternoons almost every neighborhood is filled with the smells of eggplant and green peppers frying.
6 Italian eggplants (about 2 pounds)
4 tablespoons salt
6 medium Italian green peppers
2 cups light olive oil or vegetable oil
6 fresh Italian parsley sprigs
1 recipe Yogurt-Garlic Sauce (page 13)
TOMATO SAUCE
1 tablespoon virgin olive oil
3 garlic cloves, minced
2 large tomatoes, peeled, seeded and finely chopped (1 1/2 cups)
Cut the stems off the eggplants, then peel off half the skin in alternating lengthwise strips to create a striped effect. Cut the eggplants into 1/2-inch-thick slices crosswise or diagonally or lengthwise, so you have pieces of different shapes. Add the salt to 2 quarts cold water. Soak the eggplant slices in the salted water for 20 minutes.
Meanwhile, make the tomato sauce. Heat the olive oil in a small saucepan, and cook the garlic, stirring it with a wooden spoon, until it's softened but not brown, about 1 minute. Add the tomatoes, cover the saucepan, and cook gently for 2 more minutes. Set aside the sauce.
Remove the eggplant slices from the water with a slotted spoon, and pat them dry with paper towels. Dry the whole green peppers well also.
Heat 1 cup of the oil in a frying pan over medium heat. It is important that the oil be hot enough (about 350-365°F) so the eggplant does not become greasy. To test the hot oil, dip a piece of eggplant into the oil, taking care not to burn yourself—if the oil sizzles, it's ready. Fry the eggplant slices on both sides until they are light brown, about 2 minutes. Do not crowd them in the pan. Remove them from the oil and put them to drain on paper towels. Add more oil to the pan as needed.
When the eggplant is fried, add the whole green peppers to the pan and fry them until they're softened. Drain them on paper towels. Let the vegetables cool.
Arrange the eggplants and green peppers on a serving platter, garnish with sprigs of parsley, and serve with the tomato and yogurt-garlic sauces.
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Patlıcan Ezmesi Eggplant Puree with Olive Oil and Lemon juice SERVES 4 - 6
This dish is best when the eggplant is prepared over a charcoal grill, which gives it a characteristic smoky taste.
3 or 4 large globe eggplants (total weight about 4 pounds)
6 tablespoons lemon juice, divided
1 tablespoon salt, plus more to season
1/4 cup virgin olive oil
4 garlic cloves, minced
4 sprigs fresh Italian parsley, coarsely chopped
1/2 cup mixed olives
2 tomatoes, quartered
1 small red onion,