EGGPLANT-PEPPER appetizer(sAKSUKA)

Ingredients: ( for a party of 8)
2 ea. Fairly big size eggplant ( or 3 midsize)
3 banana peppers ( 10 small sweet chili peppers)
3 Midsize potato
2 C avocado oil
For the sauce
3  midsize tomatoes (one or two pulse in blender)
2 Tbsp. Olive oil
2 cloves of garlic (minced)
1 Tablespoon pepper paste
1tsp. Freshly grounded peppercorn
1tsp. Himalayan salt
1/2 turmeric
1tsp.  Red Chili pepper powder
Making:
Rınse well and Peel the eggplants in stripes. Dice in small cubes. Sink them in salty water. Set aside.
Rınse and Peel the potato dice them as the same size of the eggplants sink them in water in another bowl, set aside
Rinse and chop the pepper approximately same size of the eggplants and potatoes and set aside.
In a medium size frying pan heat the avocado oil. (* I use avocado oil because burning temperature is pretty high so it is perfect for frying vegetables although i do not fry much in my kitchen)
First fry the potatoes until pinkish each side.
Than after fry the peppers, set a side
Lastly fry the eggplants .( TIP: eggplant absorb oil so much and so fast so warmer the oil better to fry eggplants wont be expose to oil too long)
Set all fried vegetables aside
Sauce:
Boil a water in a pan. Drop the tomatoes in the boiling water and take it out with a ladle in 10 seconds. Directly into to ice water. The skin will come of so easy so fast.
Dice tomatoes ( or just give them a couple pulse in the blender.)
Heat the olive oil and add diced garlic saute on light heat for a minute so the aroma will come out.
Add mashed ( or diced ) tomato
Add pepper paste
Add red chili pepper, salt, turmeric and black pepper.
Let it cook on medium heat for  5 to 10 minutes.
Add all fried vegetables , mix gently by folding. Transfer on to serving dish
Garnish with chopped parsley.
PS: you can always omit potato. Or saute  diced 1 onion as a first step making the sauce. Then add following items.
Serve in room temperature
 
 
 4/3/2023


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