Materials
- 5 eggplants
- 1 red bell pepper
- 1 bell yellow pepper
- 1 green pepper
For tomato sauce
Göz Atın
- 6 tomatoes
- 1 tablespoon olive oil
- 1 teaspoon of pepper paste
For the above
- Half a glass of strained yoghurt
- 4 cloves of crushed garlic
- Salt
- Black pepper
to fry
- Sunflower oil
Cut off the ends of the eggplants, peel them in various stripes and cut them into cubes. Soak in salt water for 10 minutes. Drain and dry with paper towels. Clean the peppers and cut them into equal sized strips. For the tomato sauce, peel the tomatoes and cut them into cubes. Heat the olive oil in a pot and sauté the tomatoes. Add tomato paste and season with salt and pepper. Cook until the water is absorbed. Heat the sunflower oil in a pan and fry the eggplants and peppers respectively. Drain the excess oil by placing it on a paper towel. Place the fried vegetables on a serving plate. Pour two-thirds of the sauce in the middle, add Greek yoghurt mixed with crushed garlic and serve.
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