When I saw this particular fried Eggplant dish, originally called "eggplant fish" in Turkish, for the first time on the menu of a cute small tavern in an Aegean town, I snubbed. Why would I ever want to eat an eggplant that pretends to be a fish in Aegean, i.e. fish paradise. The owner/chef talked us into. I was wrong. It was great.
The eggplant fish is a beloved tavern meze/side dish. It is served in different shapes; sometimes the whole eggplant is flattened like a fish filet or sometimes cut in stripes as I did. In Turkey it is usually served in meyhanes/taverns on the side of raki but I do love it with cold beer as well.
sevres 2
1 American eggplant, peeled and cut in long sticks
1 egg
1 cup corn flour
1 cup or more frying oil (I use sunflower oil)
1-2 tsp salt
1 egg
1 cup corn flour
1 cup or more frying oil (I use sunflower oil)
1-2 tsp salt
-Boil water with 1 tsp salt in a big pot.
-While it's heating up, wash and peel your eggplant(s)
-Beat one egg (or more if you're using more than one eggplant) in a wide bottom bowl.
-And in another bowl or plate mix corn flour or cornmeal with 1-1,5 tsp salt.
-When the water is boiling place eggplant sticks in batches and boil for 4-5 minutes.
-Drain eggplants, cover thoroughly first with egg and then with corn flour.
-Heat frying oil. And fry eggplants sticks or eggplant fish until golden brown.
-Serve with garlicy yogurt on the side. (For garlicy yogurt mix one minced clove of garlic with one to two cups of yogurt.)
