Karisik Kizartma

For the garlic yogurt. Mix yogurt, salt and garlic. Pour it in a serving bowl and drizzle olive oil on top. Put in the fridge to chill.

Slice eggplant lengthwise or round, 1/3 inch. Salt them and leave aside for 15-20 minutes.

Slice potatoes thin just like the French fries. And then chop peppers in bite sizes.

First fry the eggplant slices and take them out and place over a paper towel to soak the excess oil. Fry the potatoes, courgette and the peppers the same way and place them over the paper towel.

Sprinkle salt all over.

Meanwhile prepare the tomato sauce. Place the tomatoes in a pan and cook with a tbsp of oil, salt and a pinch of sugar over low-medium heat. Cook till the sauce thickens for about 15 minutes.

Mix all the fried vegetables or serve them separately as you desire. Pour the tomato sauce over it and top it with a dollop of garlic yogurt. Serve warm.