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 patlıcan
- 1000 ml sıvı yağ
- 500 ml süt
- 1 yemek kaşığı bal
- 1 yemek kaşığı pekmez
Hazırlanışı
1Wash eggplants and cut into 1 cm thick rounds. Salt lightly and let rest 15 minutes.
2Pat eggplant rounds dry with paper towels to remove excess moisture.
3Heat 920 g oil in a large skillet over medium-high heat until shimmering.
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