Sirkeli Patlican

Turkish Eggplant Appetizer

1 large eggplant (about 1 pound)
olive or salad oil for frying
4-5 cloves garlic, chopped
3-4 tablespoons vinegar
salt and pepper to taste
a few sprigs flat-leaf parsley
1 medium tomato, sliced (optional)
turkish flat bread, or pita

Peel and cut eggplant in 3/4 inch cubes. Soak in salted water for about 20 minutes, wash and dry. Heat oil in frying pan and fry eggplant cubes until golden brown. Drain and place in a serving platter. Sprinkle with chopped garlic and vinegar and mix well with a spoon. Season with salt and pepper to taste. Decorate edges with parsley and tomato slices. Place toothpicks in the eggplant cubes and serve with Turkish flat bread, pita, or crackers.

Makes 6 servings.

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