Turkish Eggplant and Potato Kizartma With Tomato Iskender Sauce

Name: Turkish Eggplant and Potato Kizartma With Tomato Iskender Sauce
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Global
Ingredients: 25 grams butter; 410 grams chopped tomatoes; 1 small red chili peppers, finely chopped or 1/2 teaspoon minced chile; 2 slices 4 eggplants , sliced 1/4-inch thick (youll need enough eggplant slices to cover a slice of the potato, multiplied by 12); 79 milliliters fresh parsley , finely chopped; 2 teaspoons garlic , minced (i used bottled garlic for this); 3 garlic cloves , finely chopped (fresh); 200 grams natural yoghurt; 118 milliliters oil , approximately; 1 small onion , finely chopped; 2 mediums potatoes , unpeeled, sliced 1/4-inch thick (youll need 12 slices); 4 servings salt; 2 Tbsps tomato paste

Turkish Eggplant and Potato Kizartma With Tomato Iskender Sauce is a gluten free and vegetarian side dish. This recipe covers 22% of your daily requirements of vitamins and minerals. One serving contains 448 calories, 7g of protein, and 35g of fat. This recipe serves 4. From preparation to the plate, this recipe takes roughly 1 hour. If you have salt, canned tomatoes, eggplants, and a few other ingredients on hand, you can make it.