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Patuljan Imam Bayurdu | SHIMA's Simple Cooking TV / Simple Cooking's Recipe Transcription

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Ingredients

  • eggplant : Two
  • onion : 1 piece
  • Shishito : 4
  • Canned tomatoes : 1/2 can
  • garlic : 2 pieces
  • Olive oil : 50cc
  • water : 100cc
  • sugar : 1 tsp
  • salt : 1/2 tbsp
  • parsley : Appropriate amount

Time required

50minutes

Procedure

  1. 1) Prepare the material 00:17

    Peel the eggplant with a peeler in a vertical stripe pattern. After making a vertical cut, make salt water (outside the amount) and soak for 30 minutes.
    Finely chop the garlic and slice the onion.

  2. 2) Make the sauce 01:23

    Heat the oil in a frying pan and fry the chopped garlic over medium heat. Add onions and fry until golden brown. Add canned tomatoes, sugar and salt and heat over low heat.

  3. 3) Add eggplant and green pepper to the sauce 02:16

    After wiping off the water from the eggplant, put it in a frying pan with sauce along with the green pepper. Add water, cover and steam over low heat until the eggplants are tender.

  4. 4) Arrangement 02:51

    Place the eggplant on a plate and fill the notch with the sauce. Put the green pepper on it and sprinkle with parsley to complete it.

Point

・ It's so delicious that the monk faints. A recipe for Turkish food Patuljan Imam Bayurdu, which means.
・ The harmony of eggplant steamed with salty, sour, and slightly sweet umami sauce is addictive.
・ It is also recommended to keep it in the refrigerator and cool it in the refrigerator.

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