- 2 eggplants
- 1 cup olive or vegetable oil (for frying)
*For the sauce:
- 4 tomatoes, grated
- 2 cloves garlic, finely chopped
- 1 onion, finely chopped
- 2 Tbsp olive oil
- 1 tsp sugar
- Salt and pepper, to taste
Directions:
1) Wash, dry and cut the eggplants lengthwise into inch thick slices. Then one at a time lay each slice flat and cut lenghtwise 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
2) In a heavy skillet, heat 1 cup oil over high heat and fry the eggplant slices until lightly browned
3) Transfer the eggplant slices to paper towels and fry the remaining slices
4) In a skillet, heat 2 Tbsp olive oil and add the chopped onion and garlic and stir for about 3-4 minutes
5) Add the grated tomatoes, sugar, salt and pepper and cook the sauce until become thick
6) Set aside off the heat and add the fried eggplant slices
7) Mix well and serve this delicious Turkish dish at the room temperature
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