Go Back
Kızartma Recipe
Print Pin
5 from 1 vote

Kızartma Recipe - Fried Vegetables In Tomato Sauce

This recipe is a domates soslu kızartma: Fried vegetables in tomato sauce. It's a tasty and versatile dish that can be served at any time of day.
Course Meze
Cuisine Turkish
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings 6
Calories 200kcal
Author Turkey's For Life


  • Large saucepan


For The Kızartma - Fried Vegetables

  • 8 green pointed peppers halved across the middle
  • 4 medium aubergines cut into strips of 1.5 cm thickness
  • 3 cloves garlic peeled, smashed & roughly chopped
  • 3 tbsp olive oil for frying
  • 1 tsp chilli flakes optional
  • ½ tsp ground cumin

For The Tomato Sauce

  • 8 medium tomatoes roughly chopped
  • 2 tsp vinegar
  • 2 tsp dried thyme or oregano
  • 1 tsp granulated sugar
  • 1 tsp salça tomato puree
  • salt & pepper to season


For The Kızartma - Fried Vegetables

  • Add your olive oil to a large saucepan or deep frying pan and gently heat.
  • Once your oil is hot, add your sliced aubergines and let them sizzle and absorb the oil. Be careful not to let them stick to the base of your pan.
  • As the aubergines start to colour and soften, add your smashed garlic, cumin and chilli (if using).
  • Now add your halved green peppers and stir in.
  • Allow them to start to soften and colour. This will take 10-15 mins.
  • Once your peppers and aubergines have softened, season well with salt and pepper.

For The Tomato Sauce

  • Now it's time to add your chopped tomatoes to the pan. Mix them all in.
  • Add the rest of your sauce ingredients, stir and cover the pan with a lid, leaving a small gap.
  • Leave to simmer for around 10 minutes until your tomatoes have started to break down. Be careful not to let the sauce become a soupy texture.
  • Now remove your kızartma from the heat and add to your serving bowl.
  • Allow to cool to room temperature before serving.


  • Common vegetables for making kızartma are aubergines, green peppers, courgettes and potatoes.
  • When you slice your aubergines, slice them in half horizontally. Then take each half and make vertical slices around 1 cm thick.
  • In Turkey, we use the long thin pointed peppers; sivri biber. If you can't find those, bell peppers will be fine sliced into wide strips.
  • If you want to, you can make your tomato sauce in a separate pan and pour it over your vegetables before serving. We just like our fried vegetables to absorb the flavours and juices.
  • Calories are approximate and based on 6 servings.