A classic Anatolian delicacy where tender fried eggplant is balanced by the deep sweetness of grape molasses and honey. This dish celebrates the contrast between the savory, crispy vegetable and a rich, sticky glaze.
Welcome to my kitchen, my dear. To achieve the perfect texture for these eggplants, soak them in milk for thirty minutes before frying to ensure they remain creamy inside while the exterior turns golden and crisp. Remember to pat them thoroughly dry with a paper towel before they touch the hot oil, as any excess moisture will cause dangerous splattering.
Malzemeler
- 4 adet aubergine
- 500 ml melk
- 1000 ml Plantaardige olie
- 1 yemek kaşığı druivenmelasse
- 1 yemek kaşığı honing
Hazırlanışı
1Slice aubergines lengthwise into 8mm thick planks. Pat dry with paper towels.
2Heat 920g vegetable oil in a large skillet over medium-high heat until shimmering.
3Fry aubergine slices in batches 3–4 minutes per side until golden and tender. Drain on paper towels.
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