Today, we’re making a big plate of happiness with our amazing SUMMER FRIES! Eggplants, peppers, and potatoes, all fried to perfection and served with a tomato sauce and yogurt. This dish is not only a feast for the eyes but also a delight for the soul, combining the best of summer’s bounty in one irresistible plate. Perfect for sharing or indulging all by yourself, these fries will surely become your new favorite!
2 eggplants
10 green peppers
2 potatoes
Any oil of your choice for frying
4 large tomatoes, 4 large tomatoes
3 tablespoons olive oil
4 cloves of garlic
1 tablespoon granulated sugar
1 teaspoon of vinegar
1 pinch of salt
3 tablespoons of yogurt
2 cloves of garlic
1 pinch of salt
1 pinch of black pepper
2-3 sprigs of parsley
Peel 2 eggplants and cut them into cubes. Soak them in salted water to remove the bitterness. Wash the skins of the potatoes thoroughly, cut them in half with the skin, slice them evenly into D-shaped slices and soak them in ice water. Slice the peppers into 3 finger wide slices.
For the tomato sauce, fry 4 crushed garlic cloves in 3 tablespoons of olive oil for a while. Before the color and smell of the garlic change, add 4 grated large tomatoes to the pan. Add 1 tablespoon of sugar, 1 pinch of salt and 1 teaspoon of vinegar, and when it starts to boil around the edges, turn the heat to medium low and let it cook gently.
Fry the eggplants first, then the potatoes and finally the peppers in hot oil.
When serving, put the fried vegetables on your plate, add some yogurt, a little bit of the sauce and 2-3 sprigs of finely chopped parsley and you have the perfect summer fries at your service!
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