Fried Eggplant with Mustard
Hardalli Patlican Kizartmasi (2 votes)
6 medium eggplants
Cut the stems off the eggplants. Then peel off a half-inch- wide strip of skin lengthwise, leaving the next inch with the skin on. Repeat until you have a striped effect. Then slice the whole eggplant crosswise into 1/3-inch pieces. Soak for half an hour in salted water to extract the bitter juice. Remove from water and squeeze well and, if possible, dry them. In a frying pan, heat 2 cups olive oil to boiling point. Fry eggplant slices on both sides until golden brown. Then place on absorbent paper. After they have drained, arrange on a serving platter.
1 1/2 cups olive oil salt to taste
1 large onion
1/2 cup vinegar
8 medium tomatoes
1 bunch of parsley
1 bunch of dill
1/3 cup white cheese, grated
1 1/2 teaspoons of mustard
1/4 cup olive oil
3 cloves of garlic
Sauté grated onions and thinly sliced garlic (if you wish) lightly and add vinegar. When the sauce begins to boil, add diced tomatoes. When the sauce boils down, add mustard. Continue stirring while adding grated cheese, chopped dill and parsley. Remove from heat. Place in a sauce bowl. Serve separately with fried eggplants.
Just seems to have a flavor conflict somewhere...could have been the tomatoes I used, perhaps the onion should have been yellow rather than red...still, all in all, I will keep trying until I get it perfect. Gotta Love eggplant anyway it's prepared!
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