Fried eggplant
Fried eggplant,or fried aubergine, is featured indishesof many different cuisines.
Regional varieties
[edit]Spain
[edit]InSpanish cuisine,this dish takes the form of atapa.[1][2]In the province ofCórdobait is usually made with honey.[3]
Turkey
[edit]
Fried eggplant (Turkish:Patlıcan kızartma[4]orPatlıcan kızartması[5][6]) is found inTurkish cuisine.It is such a common dish during summer months that this season used to be calledpatlıcan kızartma ayları(fried eggplant months)[7]inOttomanIstanbul,where this generalized frying caused huge fires and destroyed entiremahallesdue to the abundance of old wooden houses.[8][9]The dish is usually eaten with agarlicyogurtortomato sauce.
Italy
[edit]InSouthern Italy,especially inCampaniaregion, eggplants are cut into little pieces and therefore fried.Melanzane a funghettohave two variants, the one with tomatoes and the other without. Another recipe which contains fried eggplants isparmigiana di melanzane,famous in all southern regions of the country.
Middle East
[edit]InArabandIsraeli cuisines,fried eggplant is typically served withtahini.In Israel, it is used to makesabich,a popular sandwich of fried eggplant and hard-boiled egg in apita.[10]
South Asia
[edit]
In India, fried eggplant is also known asbrinjal phodiorvangyache kaapin theKonkani language.Made with shallow-fried eggplant slices, this recipe is typically a Konkani andMaharashtriandish, very similar tobegun bhajafromBengali cuisine.[11]
See also
[edit]References
[edit]- ^"Berenjenas con miel | Verduras y ensaladas".La Cocina de Enloqui(in Spanish). 2 September 2018.Retrieved9 July2019.
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.Retrieved9 July2019.
[Found] in a tapas restaurant in Barcelona.
[permanent dead link] - ^Allibhoy, Omar (6 January 2017)."Aubergines with honey recipe - Spanish Made Simple".Cooked.com.Retrieved9 July2019.
In Córdoba and Malaga, southern Spain, this is a classic.
[permanent dead link] - ^Prof. Dr. Fatih Gültekin (7 August 2014).Gıda Katkı Maddelerine Yönelik TÜKETİCİ REHBERİ.Server İletişim. pp. 165–.ISBN978-975-8757-36-7.
- ^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.ISBN978-605-4052-21-9.
- ^Burhan Oğuz (2005).Türkiye halkının kültür kökenleri: teknikleri, müesseseleri, inanç ve âdetler. Halk eczacılık ve sağaltma teknikleri.Anadolu aydinlanma vakfı.ISBN978-975-428-002-9.
- ^Burhan Arpad (1983).Yokedilen İstanbul: gözlemler, belgeler, anılar.Türkiye Turing ve Otomobil Kurumu.
- ^Hybrid Power: The Iraqi-Israeli Sabich
- ^"Brinjal fry".18 January 2018.
