Mediterranean baked vegetables with yogurt and tomato sauce – Kizartma

Ingredients for 4 servings:

• 1 large eggplant(s)
• 1 large zucchini
• 1 kg pointed peppers, green, Turkish or Hungarian
• 500 g potatoes
• olive oil
• 500 g yogurt
• 1 gr. can/n pizza tomatoes or peeled tomatoes
• 1 garlic clove(s)
• Salt

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

A very popular and delicious summer dish from Turkey – in summer you can smell it from every kitchen.

Peel the eggplants and zucchini in half (alternating, evenly striped) and then cut into not too thick slices (1-2 cm). Clean the bell peppers and cut them into two or three pieces. Peel the potatoes and cut them according to your taste. Slices are typical here too, not too thick – but not as thin as chips. Now wash all the vegetables and place them in a towel or kitchen towel to drain thoroughly. There are two ways to prepare the vegetables: the calorie-conscious and easier way, and the typical traditional way. For the simple version, drain the vegetables in a large casserole dish or on a large baking sheet. Season with salt and drizzle with olive oil. Mix all the vegetables thoroughly. You can use more or less oil, depending on your taste – the more oil you use, the tastier the vegetables will be. Preheat the oven to approximately 200°C (top/bottom heat) and simply place the vegetables on the baking sheet in the oven. The cooking time varies depending on the quantity and taste. If you prefer it firmer, you can take it out earlier. But it should definitely be in the oven for half an hour. For the traditional version, salt the vegetables after draining them. Heat plenty of oil in a pan and fry the vegetables one at a time. It doesn’t really matter which vegetables you start with. Here, too, the length of time the vegetables stay in the pan is a matter of taste. This method is a bit time-consuming. However, you can save a lot of time if you have a pizza pan, which is quite large. You can then add larger quantities to the pan, and it goes faster. Place the canned tomatoes in a pan or pot. Add a little salt, season with garlic, and cook over low heat for about 15 minutes. Arrange the cooked vegetables on a platter or in a deeper dish. Then pour the yogurt over them and finally the prepared tomato sauce. You can also serve the yogurt and tomato sauce separately, and everyone can take what they want on their plate. Tip: If you have a balcony and a pizza pan or deep fryer, you can also prepare this dish on the balcony. This way, the kitchen won’t smell of food, it’ll stay clean, and the neighbors will be jealous of the delicious smell. A very popular and delicious summer dish from Turkey. In summer, every kitchen smells of this dish. Just give it a try; it’s delicious. The quantities are variable. You can use more or less, depending on your taste. The recipe looks very long, but don’t worry, it’s not much.