Eggplant Scream (Bergama Style Eggplant Fried Eggplant) Recipe
Çığırtma is a dish specific to the central and southern Aegean. This local delicacy, especially known for Izmir Bergama, is made from thin and long eggplants grown in the region. This local delicacy, which is said to take its name from the sounds eggplants and peppers make while frying, is enjoyed at every meal, including breakfast. Bon appetit!
Ingredients:
For: 4 People
Prep: 15 Min
Cook: 20 Min
| Eggplant (Belt Thin) | 4 Qty |
| Tomato | 4 Qty |
| Green Pointed Pepper | 4 Qty |
| Garlic | 8 Clove |
| Olive Oil | 2 Half Cup |
| Black Pepper | 1 Tsp |
| Chili Pepper | 1 Tsp |
| Granulated Sugar | 1 Pinch |
Steps:
-
Peel the eggplants in various stripes and chop them lengthwise into finger-thick slices. If you have thin Bergama eggplant, you can make spiral scratches and leave them in one piece.
-
Soak the peeled eggplants in water with 2 tablespoons of salt added for at least half an hour. Rinse and dry thoroughly with paper towels.
-
Put the olive oil in a shallow pan and heat it. You can also use half and half flower oil.
-
Peel the tomatoes and cut them into cubes. Cut the peppers into 2 parts and clean the seeds. Peel the garlic and chop it roughly.
-
First, lightly sauté the garlic in the hot oil and arrange the eggplants. Place peppers in between. Fry over medium heat until it turns pink.
-
Before taking the vegetables out of the pot, spread the chopped tomatoes on them. Add 1 tea glass of water. Sprinkle with salt, chili pepper, black pepper and 1 pinch of sugar. Close the lid and cook over low heat until the tomatoes melt.
-
Leave the cooked calamari to cool with the lid closed. First, arrange the eggplants and peppers on a flat serving plate. Pour over the tomato sauce remaining at the bottom of the pot. You can serve your Çığırlama cold or warm, or with yoghurt if you wish. Enjoy your meal!
10 Min
