Fried eggplant

Patlıcan kızartma being prepared for service within a karışık (mixed) kızartma tray
Fried eggplant (or fried aubergine)

Patlıcan kızartma[1] or Patlıcan kızartması[2][3] (Turkish for fried eggplant) is an eggplant dish from the Turkish cuisine. It is such a common dish during summer months that this season used to be called "patlıcan kızartma ayları" (fried eggplant months)[4] in Ottoman Istanbul where this generalized frying caused huge fires and destroyed entire mahalles due to the abundance of old wooden houses.[5][6]

Turkish style patlıcan kızartması is usually eaten with a garlic yogurt and/or tomato sauce. In the Arab cuisine fried eggplant is served with a tahini sauce.

See also

References

  1. ↑ Prof. Dr. Fatih Gültekin (7 August 2014). Gıda Katkı Maddelerine Yönelik TÜKETİCİ REHBERİ. Server İletişim. pp. 165–. ISBN 978-975-8757-36-7.
  2. ↑ Our world of the arts. Yapı ve Kredi Bankası. 1995.
  3. ↑ Necmettin Halil Onan (1943). Dilbilgisi. Milli Eğitim Basımevi.
  4. ↑ Vahdettin Engin (2010). Cumhuriyetin aynası Osmanlı. Yeditepe. ISBN 978-605-4052-21-9.
  5. ↑ Burhan Oğuz (2005). Türkiye halkının kültür kökenleri: teknikleri, müesseseleri, inanç ve âdetler. Halk eczacılık ve sağaltma teknikleri. [Anadolu aydinlanma vakfı]]. ISBN 978-975-428-002-9.
  6. ↑ Burhan Arpad (1983). Yokedilen İstanbul: gözlemler, belgeler, anılar. Türkiye Turing ve Otomobil Kurumu.
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