Fried eggplant

Fried eggplant is featured in dishes of many different cuisines.

Berenjenas con miel, aubergine crisps with honey.

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 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
Fried eggplant with Indian spices.

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
  1. "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.
  2. 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.
  3. 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.
  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.CS1 maint: extra punctuation (link)
  9. Burhan Arpad (1983). Yokedilen İstanbul: gözlemler, belgeler, anılar. Türkiye Turing ve Otomobil Kurumu.
  10. Hybrid Power: The Iraqi-Israeli Sabich
  11. "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.
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