Fried eggplant
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 (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 a tahini sauce. In Israel, it is used to make sabich: a popular sandwich of fried eggplant and hard boiled egg in a pita.[10]
South Asia
In India, fried eggplant is also known as ‘Brinjal phodi‘ or ‘Vangyache kaap‘ in the Marathi language. It is shallow fried eggplant slices. Typically, this recipe is a Konkani and Maharashtrian dish. It is very much similar to Begun bhaja recipe from Bengali cuisine.[11]
See also
References
- "Berenjenas con miel | Verduras y ensaladas". La Cocina de Enloqui (in Spanish). 2018-09-02. Retrieved 2019-07-09.
Eggplants with honey - The recipe we prepare today has become a classic of tapas.
- Frenkiel, David (15 September 2014). "Crispy aubergine with honey and lime recipe". Cooked.com. Retrieved 2019-07-09.
[Found] in a tapas restaurant in Barcelona.
- Allibhoy, Omar (6 January 2017). "Aubergines with honey recipe - Spanish Made Simple". Cooked.com. Retrieved 2019-07-09.
In Córdoba and Malaga, southern Spain, this is a classic.
- Prof. Dr. Fatih Gültekin (7 August 2014). Gıda Katkı Maddelerine Yönelik TÜKETİCİ REHBERİ. Server İletişim. pp. 165–. ISBN 978-975-8757-36-7.
- Our world of the arts. Yapı ve Kredi Bankası. 1995.
- Necmettin Halil Onan (1943). Dilbilgisi. Milli Eğitim Basımevi.
- Vahdettin Engin (2010). Cumhuriyetin aynası Osmanlı. Yeditepe. ISBN 978-605-4052-21-9.
- 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.
- Burhan Arpad (1983). Yokedilen İstanbul: gözlemler, belgeler, anılar. Türkiye Turing ve Otomobil Kurumu.
- Hybrid Power: The Iraqi-Israeli Sabich
- "Bhajas Of Bengal: 4 Vegetable Fritters From Bengal You Must Try". NDTV Food. Archived from the original on 2020-02-20. Retrieved 2020-03-31.