Can anyone help? Beth Lewis is looking for a specific dish called Chiltik.
Here’s her request:
“Years ago, my husband had a dish in Germany made by an Armenian man who was from Turkey. It was called "chiltik" and consisted of layers of eggplant and tomatoes with garlic. I have searched for years to find a recipe with no success. Do you know a recipe for this dish or where I can find a recipe?”
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| Photo via Inspired Taste |
After sending her a recipe I found on the internet for sauteed eggplant with tomato-garlic sauce (see below), she said that wasn’t it, and offered a better description.
Beth wrote:
“The man who made it said that first the eggplant was sliced very thin (like with a mandolin slicer), brushed with olive oil and then slightly baked.Then the tomatoes and garlic are sliced just as thin and all 3 are layered in a pan like you would cook scalloped potatoes. I don't know if it was cooked or marinated after that. There also may have been vinegar in the dish. All the vegetables were firm and the dish seemed simple but very tasty.”
Dear readers, I’m asking for assistance once again. If this recipe is familiar to you, please email me: robyn@thearmeniankitchen.com, or leave a comment with your recipe or suggestion.
Depending on the complete ingredient list, this could be a perfect Lenten recipe, so the sooner we hear from you, the better. (FYI: This year Lent begins on Monday, February 11.)
Thanks!
Here's the recipe I sent Beth:
SAUTEED EGGPLANT WITH TOMATO-GARLIC SAUCE
Thanks!
Here's the recipe I sent Beth:
SAUTEED EGGPLANT WITH TOMATO-GARLIC SAUCE
From Ayla Esen Algar
Yield: 4 servings
Ingredients:
1 Eggplant
Salt
Extra virgin olive oil
10 oz. Can tomatoes with liquid
1 Chopped tomato
1 tbsp. Tomato paste
2 tbsp. Water
2 tsp. Mashed garlic
2 tsp. Vinegar
Directions:
1. Cut stem off eggplant. Remove strips of skin with a vegetable peeler. Cut lengthwise in half, then crosswise into 1/4″ thick slices. Spread on a cookie sheet & sprinkle with lots of salt. Put in a colander & set aside for 4 hours.
2. Rinse well & drain. Heat oil in skillet & fry eggplant slices over a high heat till they are golden brown on all sides. Drain.
3. Pour off all but 1 tbsp. olive oil. Mash tomatoes with a fork & put into skillet. Simmer, stirring often, 5 to 10 minutes, until they form a thin sauce. Blend in tomato paste & water. Cook 1 minute. Stir in garlic & vinegar & remove from heat.
4. Arrange eggplant slices on a serving dish & pour over sauce. Serve warm.