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 eggplant
- 500 ml milk
- 1000 ml vegetable oil
- 1 yemek kaşığı grape molasses
- 1 yemek kaşığı honey
Hazırlanışı
1Cut eggplants into 1 cm thick rounds and soak in milk for 30 minutes.
2Heat 920 g vegetable oil in a large skillet over medium-high heat until shimmering.
3Pat eggplant rounds dry and fry in batches for 3–4 minutes per side until golden brown.
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