This recipe is from Ağdiye Risalesi. Taste? Just as Dürrizade Nurullah Mehmed Efendi says: “Those that did not taste it, cannot know it.”
Difficulty level 3 out of 10
- 2 middle sized eggplants
- 3 eggs
- Clarified butter sesame oil, butter or olive oil
Peel the eggplants.
Slice them about an inch thick.
Bring some water to boil and sprinkle with salt.
Boil the eggplant slices in this water.
Drain them and dice them very thinly.
Place the minced eggplants in a bowl and add the eggs.
Mix them well.
Melt and heat the butter or oil in a frying pan. Pour the mixture in and fry both sides well.
Notes on Eggplant Kaygana
- I tried this dish with both sesame oil and clarified butter. They end up somewhat different, but both were good.
- You can try to fry in on a non-stick pan and omit the oil or butter if you so prefer.
- I tried adding some mince meat in it. It was delicious, but the whole concept of the dish was changed, too. I recommend trying the meatless version first.