Karatay Style Mixed Frying – Kitchen Secrets – Practical Recipes
Dear Sinem gave us a great diet frying recipe this week. Let’s see how this recipe works…
Roast is one of the best dishes of summer. Eggplants, zucchini, peppers, potatoes, tomato sauce with garlic and lots of yogurt. It is one of the most enjoyable meals to eat in summer. Ever since I started the Karatay Diet, I have been eating the Karatay type of diet, I wanted to cook frying, which is indispensable for summer days, in the Karatay style, but for some reason, there was no opportunity. While I was thinking about what I should do for dinner last night, I suddenly thought of frying!
I stumbled upon it at the grocery store, eggplant, zucchini, village pepper, and Canakkale tomatoes were more than enough for a perfect stir-fry. Normally, I know our mothers sometimes add potatoes among these vegetables, but since potato is a food that should be consumed carefully in the Karatay Diet, when it is eaten when hot, it makes you hungry very quickly and raises blood sugar quickly, so I skipped the potato. For the dinner menu, I decided to have mixed fries and plenty of yogurt and meatballs poured on it. It’s quite filling and the nutritional value really isn’t high enough?
In fact, although I have been saying “fry” from the beginning of the article, what we are doing is not exactly “frying”. First of all, it is not made with plenty of hot oil, it is cooked in the oven. It doesn’t make sense to say “fry” in this respect, but it sure tastes better than frying!
I made a sauce from 3 large Çanakkale tomatoes for 3 small eggplants, 3 small zucchini, and 10-12 village peppers. You can adjust the amount completely according to yourself. You can add a little olive oil and as much garlic as you want. We, 2 people, could not finish this amount with plenty of yogurt and meatballs, but we could eat half of it, it will be eaten cold again this evening with the meal. Also, since the zucchini and aubergines could barely fit in the bore that I used, I cooked the peppers in a separate one. It’s normal that I can’t adjust the amount because it’s the first try 🙂
If it is necessary to write the dimensions and materials in the form of a list (for 4 people):
- 3 small eggplants
- 3 small zucchini
- 3 Canakkale tomatoes
- 2-3 cloves of garlic
- Yogurt
- Olive oil
- very little salt
As I said, you have to adjust the quantities yourself, for example, if the eggplants are large, 2 eggplants will be enough, if the tomatoes are small, you may need to add more tomatoes. After peeling the eggplants line by line, I cut them into rings. If you want to make something like şakşuka, you can only cut eggplant into cubes. I also peeled the zucchini and sliced it into rings. Since the village peppers are quite seeded, I cut the stems and removed the seeds. You can also put thin peppers with their stems. I peeled and chopped the tomatoes. Actually, the recipe is very simple: you arrange eggplant, zucchini and peppers as you wish on a pyrex or tray. If you wish, of course, you can make it with only eggplant, only zucchini, only pepper. Then you spread a little butter on the top of these vegetables in the form of a line. You put it in a preheated 220 degree oven and cook it for about 20 minutes to half an hour, checking it from time to time. When the vegetables are cooked, you put the tomatoes and garlic on them raw and let them stay in the oven for another 10 minutes. If you wish, you can sprinkle a little salt on the cooked fries. Simply pour yoghurt on top or serve with yoghurt on the side.
A few tips, the cooking times of eggplant, zucchini and peppers are quite different from each other. The peppers cook quite quickly, while the eggplant and zucchini are closer together and longer. I cooked the peppers and dipper vegetables separately because they did not fit in the same debt, but it was a hit because the peppers were cooked in 10 minutes, and the tomatoes were cooked in 5-10 minutes, whereas the eggplant and zucchini were cooked in 20-25 minutes and I added the tomato that way. So you can cook the vegetables separately if you wish.
Let’s come to the conclusion, I was not very satisfied with the eggplants, their color was very dark because they were cooked slowly and the eggplant itself was starting to dry. The zucchini was incredibly tasty, absolutely juicy juicy and tasted much better than fried zucchini. But my favorite was the pepper, the peppers were quite juicy and very tasty compared to the fried peppers. It was nice with tomato sauce, the tomatoes were not very soft and still very juicy and tasted.
It is definitely a dish that can be made in abundance, it can be eaten at guest tables, in summer houses, morning, noon, and evening. Those who do not like garlic may not put garlic in the tomatoes, but cooked garlic definitely suits this recipe. I agree that it is a late recipe in these days when September is coming and we are approaching the end of summer. Hope you try it before it’s too late, enjoy 😉
Prepared and Photographed by Sinem Çomarlı
