Mixed Fried Vegetables with Yogurt and Tomato Sauce
Recipe Overview
Overview
This Mixed Fried Vegetables dish is a delightful summer treat that brings together the best of seasonal produce. The preparation begins with slicing potatoes into thin chips, which are soaked in cold water to enhance their crispiness when fried. Eggplants are diced and soaked in salty water to draw out their bitterness, ensuring a more pleasant flavor. The vibrant green peppers are chopped and added to the mix, creating a colorful and appetizing platter.
The frying technique is key here. The potatoes are deep-fried until golden brown, while the eggplants are air-fried to achieve a crispy exterior without excessive oil. This method not only makes the dish lighter but also retains the natural flavors of the vegetables. The peppers are quickly fried to enhance their sweetness without overcooking them, preserving their bright color and crunch.
To elevate the dish, a simple yet flavorful tomato sauce is prepared with fresh tomatoes, garlic, olive oil, and a touch of vinegar, creating a perfect dip for the crispy vegetables. The addition of garlic yogurt adds a creamy element that complements the fried vegetables beautifully. This dish is not just a feast for the eyes but also a celebration of summer flavors, making it an ideal choice for gatherings or a light meal.
Overall, this recipe is a wonderful way to enjoy fresh vegetables in a fun and delicious way. Whether served as a side or a main dish, it’s sure to impress family and friends alike.
Recipe Details
Steps & Tips
Slice two potatoes in half lengthwise and cut into chips about half cm thick.
Soak the sliced potatoes in cold water for 10-15 minutes.
Tip: Soak potatoes in cold water for 10-15 minutes to make them crispier.
Remove the green parts of the eggplants and dice them into big chunks.
Soak the diced eggplants in salty water.
Tip: Soak eggplants in salty water to remove bitterness.
Roughly chop the green peppers into 2-3 cm pieces.
Turn on the heat for the oil to prepare for deep frying.
Use a dry and clean kitchen cloth to dry the potatoes and eggplants.
Tip: Dry vegetables thoroughly before frying to prevent splattering.
Check if the oil is ready by placing a wooden spatula or a piece of potato in it.
Gently add the potatoes to the hot oil, frying them until golden brown.
Oil the eggplants generously and place them in the air fryer at 200°C for 15 minutes.
Tip: Do not overcrowd the air fryer basket to ensure crispiness.
Tip: Generously oil the eggplants before air frying for better texture.
Shake the air fryer basket every 4-5 minutes for even cooking.
Tip: Shake the air fryer basket every 4-5 minutes for even cooking.
Take the fried potatoes out and let them air for a few seconds before adding salt.
Fry the peppers briefly until they become brighter.
Tip: Fry peppers briefly to enhance their flavor without overcooking.
Cut four tomatoes in half and grate them.
Pour 3-4 tablespoons of olive oil into a pan and heat it.
Crush four cloves of garlic into the heated oil.
Tip: Add tomatoes to the oil only after the garlic is fragrant to avoid burning.
Add the grated tomatoes, sugar, salt, and vinegar to the pan.
Boil the sauce for 10-15 minutes until it thickens.
Check if the eggplants are nicely browned.
Tip: Add a pinch of salt to eggplants while they are hot for better flavor.
Arrange the potatoes in a big circle, add eggplants, and place peppers on top.
Mix garlic and salt into yogurt, then add dots of tomato sauce on the plate.
Tip: Mix garlic and salt into yogurt for a flavorful dip.
Garnish the dish with chopped parsley.
Ingredients
Ingredient: Dairy
→ Substitution: Coconut Yogurt
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Soaking potatoes in cold water helps achieve a crispier texture when frying.
- •Salting eggplants before cooking can reduce their bitterness.
- •Air frying vegetables can be a healthier alternative to deep frying while still achieving a crispy texture.
- •Using a wooden spatula to test oil temperature is a common technique to ensure proper frying.
