An Aegean dish of fried eggplant layered with a tomato, onion, and garlic olive-oil sauce, baked into a simple Aegean summer dish.
20 min prep 40 min cook
Keeps the screen on · step-by-step guide · built-in timer
Stripe peel the eggplants, slice them lengthwise, and soak them in salted water for 15 minutes.
Drain the eggplants and pat them dry with paper towels until no moisture remains.
Fry the eggplants in hot sunflower oil until both sides are browned, then transfer them to a strainer.
Soften the onion in olive oil, add the tomatoes, and cook for 8 minutes until saucy.
Arrange the fried eggplants in a baking dish, spread the sauce over them, and add the peppers and whole garlic cloves.
Sprinkle with the salt and black pepper.
Bake in a 180°C oven for 30 minutes.
Sprinkle with parsley and serve at room temperature.
💡 Tip: Drying the eggplants with paper towels until no moisture remains before frying reduces splattering and helps them absorb less oil.
🍽️ Serving suggestion: Serve kirli kizartma at room temperature with garlic yogurt if desired and country bread.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~260
kcal calories
4
g protein
20
g carbs
18
g fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
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