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Kızartma Recipe - Fried Vegetables In Tomato Sauce

This recipe is a domates soslu kızartma: Fried vegetables in tomato sauce. It's a tasty and versatile dish that can be served at any time of day.

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr 15 mins
Servings: 6
Calories: 200 kcal
Course: Appetizer
Cuisine: Turkish

Ingredients

For The Kızartma - Fried Vegetables
  • 8 green pointed peppers (halved across the middle)
  • 4 medium aubergines (eggplants) (cut into strips of 1.5 centimetre thickness)
  • 3 cloves garlic (peeled, smashed & roughly chopped)
  • 3 tablespoons olive oil (for frying)
  • 1 teaspoon chilli flakes (optional)
  • ½ teaspoon ground cumin
For The Tomato Sauce
  • 8 medium tomatoes (roughly chopped)
  • 2 teaspoons vinegar
  • 2 teaspoons dried thyme (or oregano)
  • 1 teaspoon granulated sugar
  • 1 teaspoon salça (tomato puree)
  • salt & pepper (to season)

Instructions

For The Kızartma - Fried Vegetables
    Cup of Yum
  1. Add your olive oil to a large saucepan or deep frying pan and gently heat.
  2. Once your oil is hot, add your sliced aubergines and let them sizzle and absorb the oil. Be careful not to let them stick to the base of your pan.
  3. As the aubergines start to colour and soften, add your smashed garlic, cumin and chilli (if using).
  4. Now add your halved green peppers and stir in.
  5. Allow them to start to soften and colour. This will take 10-15 minutes.
  6. Once your peppers and aubergines have softened, season well with salt and pepper.
For The Tomato Sauce
  1. Now it's time to add your chopped tomatoes to the pan. Mix them all in.
  2. Add the rest of your sauce ingredients, stir and cover the pan with a lid, leaving a small gap.
  3. Leave to simmer for around 10 minutes until your tomatoes have started to break down. Be careful not to let the sauce become a soupy texture.
  4. Now remove your kızartma from the heat and add to your serving bowl.
  5. Allow to cool to room temperature before serving.

Notes

  • Common vegetables for making kızartma are aubergines, green peppers, courgettes and potatoes.
  • When you slice your aubergines, slice them in half horizontally. Then take each half and make vertical slices around 1 centimetre thick.
  • In Turkey, we use the long thin pointed peppers; sivri biber. If you can't find those, bell peppers will be fine sliced into wide strips.
  • If you want to, you can make your tomato sauce in a separate pan and pour it over your vegetables before serving. We just like our fried vegetables to absorb the flavours and juices.
  • Calories are approximate and based on 6 servings.

Nutrition Information

Calories 200kcal (10%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 200

% Daily Value*

Calories 200kcal 10%

* Percent Daily Values are based on a 2,000 calorie diet.