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Working with 1 slice at a time, dredge the eggplant in the flour; shake off any excess. Dip the slice in the egg, letting any excess drip back into the bowl, then coat with the bread crumbs. 3.
In a large bowl, cover the eggplant with water and add a small handful of salt. Let soak for 45 minutes. Meanwhile, in a small saucepan, bring the citrus juices, ginger, chile, soy sauce and the 2 ...
Follow Stilo's foolproof recipe for a beautifully sautéed eggplant: Cut the eggplant into 1/2-inch cubes. In a medium-sized skillet, heat enough olive oil to cover the bottom of the pan.
Karnıyarık – Stuffed eggplant and meat dish from the Turkish cuisine; Kashk bademjan – Iranian dish; Kyopolou – Bulgarian-Turkish dish [4] Malidzano – Traditional Macedonian spread made from puréed bell peppers, eggplant, oil and salt; Mesa’ah - Egyptian fried eggplant made with tomato sauce, garlic, and onions; eaten cold
Caponata (Sicilian: capunata) is a Sicilian dish consisting of chopped fried eggplant/aubergine and other vegetables, seasoned with olive oil, tomato sauce, celery, olives, and capers, in an agrodolce sauce. [1] Variants may add carrots, bell peppers, potatoes, pine nuts, and raisins. [2]
Fried eggplant with yoghurt as found in Turkish cuisine. Fried eggplant (Turkish: Patlıcan kızartma [4] or Patlıcan kızartması [5] [6]) is found in Turkish cuisine.It is such a common dish during summer months that this season used to be called patlıcan kızartma ayları (fried eggplant months) [7] in Ottoman Istanbul, where this generalized frying caused huge fires and destroyed entire ...
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From appetizers, to salads or main dishes, eggplant proves to be a rather useful. Skip to main content. Subscriptions; Animals. Business. Fitness. Food. Games ...