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
- 1000 ml Aceite vegetal
- 4 adet berenjena
- 500 ml leche
- 1 yemek kaşığı melaza de uva
- 1 yemek kaşığı miel
Hazırlanışı
1Cut eggplants into 1 cm thick rounds. Salt generously and let rest 15 minutes to release moisture.
2Pat eggplant slices dry with paper towels to remove excess moisture.
3Heat 920 g vegetable oil in a large skillet over medium-high heat until shimmering.
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