Sunday, October 18, 2009

Fried Eggplants (Patlican Kizartmasi)

2 big eggplants
½-1 cup canola oil for frying
½-1 tsp salt to taste
Garlic yogurt
Basil sprigs for garnish

Peel eggplants totally or in strips. Cut them in 4 lengthwise and then cut into one inch wide pieces. If the eggplants are thin, just cut in half lengthwise or cut round. Sprinkle salt all over and leave them aside for 15 minutes. Salt will take out the bitter taste of eggplant and it will also prevent eggplants absorbing too much oil while frying. Tap dry them with a paper towel.
Sizzle canola oil in a frying pan and fry both sides of eggplants evenly. Take them over a paper towel.
Serve Fried Eggplants plain or with garlic yogurt on top. Garnish with basil sprigs if desired.
ENJOY

TURKCE
2 buyuk boy patlican
½ -1 su bardagi kanola yagi, kizartmak icin
½-1 tatli kasigi tuz
Sarimsakli yogurt
Suslemek icin taze feslegen


Patlicanlari seritli ya da tam olarak soyun. Patlicanlar tombul ise dorde bolup 2 cm kalinliginda parcalara kesin. Eger kemer patlicani ise ikiye bolun ya da halka halka dograyin. Uzerlerine tuz serpin ve yaklasik 15 dakika bekletin. Tuz patlicanin acisini cikaracak ve kizartirken fazla yag icmesini onleyecektir.
Sonra kagit havlu ile patlicanlarin suyunu alin.
Kizartma tavasinda kanola yagini kizdirin. Patlicanlarin her tarafi guzelce kizarana dek kizartin ve kagit havlu uzerine alin.
Servi tabagina aldiginiz patlicanlari sade ya da sarimsakli yogurt ile servis yapin. Uzerini taze feslegen yapraklari ile susleyebilirsiniz.
AFIYET OLSUN

Ana Sayfaya Don

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