
Cigirtma
INGREDIENTS
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6 medium eggplants
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12 small green peppers (friggitello type, sweet)
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3 large tomatoes
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750 gr. Chef Ready® Semi Dried Cherry Tomato Halves
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3 cloves of garlic
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250 ml. olive oil
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A pinch of salt



PREPARATION AND SERVICE
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Skin eggplants horizontally in 4 separate places, creating a striped pajama pattern.
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Being careful not to penetrate too deeply, slice from end to end.
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Pour olive oil onto the pan, and turn on medium heat until oil is hot enough to fry.
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Place eggplants and peppers onto the pan. Keeping at medium heat, fry all sides of eggplants and peppers.
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Skin garlics, chop Chef Ready® Semi Dried Cherry Tomato, then add both onto the same pan. Continue to fry.
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Add salt, cover the top of pan and reduce heat to low. Cook for another 15 minutes.
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Remove from stove, and keep the pan in room temperature to cool for 1 hour. Do not open the cover.
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Serve lukewarm.



25 mins 6 servings SALAD



REQUIRED EQUIPMENTS
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Stainless steel frying pan
Service salad with fresh herbs and garlic crouton.
Chef's recommendation:


Ismetpasa Mah. Cali Sk. No: 3, 35980 Dikili, Izmir, TURKEY

Sağancı Mah. Tatartepe Sok. No:12/A, Yenice, 35700 Bergama/İzmir, Turkey



Phone +90 (0) 232 641 82 00


