|warm and crispy:|
eggplant slices in a light batter drizzled with pomegranate molasses
Eggplant slices soaked in milk? Never heard of it. An extension of soaking in water to remove their natural bitterness? Maybe.
But then ‘the eggplant is a mysterious playmate’ as I read in Manolo's Food Blog, a fair comment I would say. This is actually a Spanish recipe which is why I haven't translated the name into Turkish. It's a slightly different take on the usual fried patlıcan in garlic yogurt that we make here and absolutely yummy!
The recipe, said Greg, whom I met a few days ago with his wife while having coffee with Carol in her nearby village, is actually from Claudia Roden, not just my namesake but the doyenne of Middle Eastern cooking. The idea was novel but everyone said the resulting fritters were delicious: a perfect combination of crunchy exterior with soft interior. The secret is in the temperature of the oil: don't be scared of frying, just make sure the oil is hot enough. Make sure it sizzles when you pop your veggie or whatever in otherwise it will turn out soggy.
Summer in Turkey brings an avalanche of eggplants so we're always on the look-out for new ways to serve them. Once home, I searched for the actual recipe on the internet and sure enough, there it was followed by some enthusiastic comments! I had some eggplants handy and nothing to lose.
Ingredients for Eggplant Fritters with Honey
from Claudia Roden's 'The Food of Spain'
2 long eggplants/patlıcan (about 1.25lbs), peeled in stripes and sliced into rounds
|they discolour very quickly but don't worry|
2 cups whole milk
Flour for dredging
Salt to taste
Olive oil or sunflower oil for frying
Orange blossom honey or other aromatic honey, to taste. I actually used pomegranate molasses/nar ekşisi which tasted fabulous
· Soak the eggplant slices in the milk for one hour (this will minimize the absorption of oil). Drain and dredge with flour. Heat a finger of oil in a frying pan and fry carefully on both sides till golden honey brown.
|soaking in milk|
|dredging in flour|
|......and frying, first one side then the other|
· Lay on kitchen paper to absorb excess oil before transferring to a plate. Add salt to taste and drizzle with honey or pomegranate molasses.
· Serve these crispy little rounds warm and enjoy!! I have already made these a second time!