Fried eggplant

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Berenjenas con miel, aubergine crisps with honey.

Fried eggplant is featured in dishes of many different cuisines.

Regional varieties[]

Spain[]

In Spanish cuisine, this dish takes the form of a tapa.[1][2] In the province of Córdoba it is usually made with honey.[3]

Turkey[]

Fried eggplant with yoghurt as found in Turkish cuisine.

Fried eggplant (Turkish: Patlıcan kızartma[4] or Patlıcan kızartması[5][6]) is found in Turkish cuisine. It is such a common dish during summer months that this season used to be called patlıcan kızartma ayları (fried eggplant months)[7] in Ottoman Istanbul, where this generalized frying caused huge fires and destroyed entire mahalles due to the abundance of old wooden houses.[8][9] The dish is usually eaten with a garlic yogurt or tomato sauce.

Patlıcan kızartma being prepared for service within a karışık (mixed) kızartma tray

Middle East[]

In Arab and Israeli cuisines, fried eggplant is typically served with tahini. In Israel, it is used to make sabich, a popular sandwich of fried eggplant and hard-boiled egg in a pita.[10]

South Asia[]

Fried eggplant with Indian spices

In India, fried eggplant is also known as brinjal phodi or vangyache kaap in the Konkani language. Made with shallow-fried eggplant slices, this recipe is typically a Konkani and Maharashtrian dish, very similar to begun bhaja from Bengali cuisine.[11]

See also[]

References[]

  1. ^ "Berenjenas con miel | Verduras y ensaladas". La Cocina de Enloqui (in Spanish). 2 September 2018. Retrieved 9 July 2019. Eggplants with honey - The recipe we prepare today has become a classic of tapas.
  2. ^ Frenkiel, David (15 September 2014). "Crispy aubergine with honey and lime recipe". Cooked.com. Retrieved 9 July 2019. [Found] in a tapas restaurant in Barcelona.
  3. ^ Allibhoy, Omar (6 January 2017). "Aubergines with honey recipe - Spanish Made Simple". Cooked.com. Retrieved 9 July 2019. In Córdoba and Malaga, southern Spain, this is a classic.
  4. ^ Prof. Dr. Fatih Gültekin (7 August 2014). Gıda Katkı Maddelerine Yönelik TÜKETİCİ REHBERİ. Server İletişim. pp. 165–. ISBN 978-975-8757-36-7.
  5. ^ Our world of the arts. Yapı ve Kredi Bankası. 1995.
  6. ^ Necmettin Halil Onan (1943). Dilbilgisi. Milli Eğitim Basımevi.
  7. ^ Vahdettin Engin (2010). Cumhuriyetin aynası Osmanlı. Yeditepe. ISBN 978-605-4052-21-9.
  8. ^ Burhan Oğuz (2005). Türkiye halkının kültür kökenleri: teknikleri, müesseseleri, inanç ve âdetler. Halk eczacılık ve sağaltma teknikleri. Anadolu aydinlanma vakfı. ISBN 978-975-428-002-9.
  9. ^ Burhan Arpad (1983). Yokedilen İstanbul: gözlemler, belgeler, anılar. Türkiye Turing ve Otomobil Kurumu.
  10. ^ Hybrid Power: The Iraqi-Israeli Sabich
  11. ^ "Brinjal fry". 18 January 2018.
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