Patlican Kizartmasi (Fried eggplant & chillies) - Vinete prajite cu chilii



(pentru versiunea in limba romana vezi mai jos)

The cuisines of the AegeanMarmara and Mediterranean regions are rich in vegetables, herbs, and fish. Turks usually prefer a simple breakfast. Menemen is a common Turkish specialty for breakfast which is prepared with tomatoes, green peppers, onion, olive oil and eggs. The same Patlicanul is with its varieties. You must see'em!
Yogurt is also an important element in Turkish cuisine. In fact, the English word yogurt or yoghurt derives from the Turkish word yoğurt. Yogurt can accompany almost all meat dishes (kebabs, köfte), vegetable dishes (especially fried eggplant, courgette, spinach with minced meat etc.), meze and a specialty called mantı (folded triangles of dough containing minced meat). In villages, yogurt is regularly eaten with rice or bread.
Part of a meze, as an appetizer or a main course, Patlican Kizartmasi is all about the simplicity of a Turkish Meze. At least on my own taste... A simple but astonishing final taste. A delightful one after all even if, I made a sort of it without chilli too !








  • 2-3 eggplants, sliced, fried in heat oil and drained on paper towel
  • 200 gr fresh chilies, fried in heat oil and drained on paper towel
  • 4-5 vine-ripened tomatoes, diced and fried in a pan with a bit of sea salt 
  • some garlic yogurt

Fried vegetables are mixed. Serve'em with garlic yogurt or cacik or a kind of cucumber yogurt made in the middle of summer especially for enjoying the soul and mouth.
This garlic yogurt is a simple one: diced Libanese cucumber + crushed garlic cloves + yogurt + chopped dill. Olive oil is used just for drizzling on top. If you want, you can add a bit of sea salt, just for a plus of savory.




Bucataria zonelor ce apartin Turciei maritime are particularitatile ei abundind in legume, ierburi si peste. De regula, turcii prefera un mic-dejun simplu. Menemen este o specialitate turceasca care este preparata din rosii, ardei verzi, ceapa, ulei de masline si oua. La fel este si Patlicanul cu varietatile de rigoare. Trebuie sa le vezi, sa le degusti, sa le maninci si n-o sa-ti para rau, te asigur!
Iaurtul este de asemenea un important element al bucatariei turcesti. De fapt, cuvintul englezesc yogurt deriva din turcescul yoğurt. El poate insoti o larga varietate de bucate turcesti, dind tusa finala a gustului.
Parte a unei meniu, fie ca aperitiv fie ca fel principal, Patlican Kizartmasi este cam totul ce ilustreaza perfect simplitatea bucatarelilor turcesti, cel putin dupa gustul meu. 
Un simplu dar surprizator gust final. Unul incintator la urma urmei chiar daca am facut o varianta si fara chili ! 


  • 2-3 vinete feliate, prajite in ulei incins si scurse pe hirtie
  • 200 gr chilii proaspeti, prajiti in ulei fierbinte si scursi apoi pe hirtie
  • 4-5 rosii carnoase, bine coapte se prajesc/coc in tigaie; se presara cu sare de mare
  • iaurt cu usturoi

Legumele se amesteca. Se servesc cu iaurt cu usturoi sau cacik sau iaurt cu castraveti si facut in mijloc de vara anume pentru imbucurarea sufletului si-a gurii. Iaurtul asta e simplu de facut: amesteci lactatul cu usturoi pisat, castraveti libanezi taiati cuburi si marar tocat. Deasupra stropesti cu ulei de masline. Daca mai vrei sa adaugi ceva sare, o poti face, un plus de savoare ii va da.



Enjoy !


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