Summer is here and with hot temperatures, light dishes are favored on the tables of the Aegean in Turkey. One favorite are the Aubergine Paddies.

Aubergine Paddies - Turkish Summertime Dishes

Aubergine Paddy (Patlıcan Köftesi)

*Please note that there is no meat in this recipe.

Ingredients

1 kg Eggplant
2 Eggs
3 Tablespoon flour
1 bunch of Parsley
3 Tablespoon of crushed Feta Cheese

The Sauce

3 Tomatoes
2 Tablespoon olive oil
4-5 cloves of Garlic
1 dessert spoon size of Sugar

For Deep Frying

1 glass of liquid oil

Preparation

Peel the eggplants. Chop the eggplants in cubes, the size of a peanut. Boil the eggplants in one glass of water. When the eggplants are softened, remove from heat and strain. Transfer them into a skimmer and press with your hands to remove the remaining water.

In a bowl, add the eggplant, 2 eggs, flour, salt, black pepper, chopped parsley and feta cheese. Stir all the ingredients until they are mixed equally. Then take a tablespoon and scoop the mixture to create your eggplant paddies, one at a time or how ever many can fit in your frying pan. Fry them top and bottom until you have used up the mixture.

Sauce Preparation

For the sauce, grate the tomatoes. Cook the garlic cloves in the 2 tablespoons of oil. Add the sugar, salt and black pepper. Then remove from the heat.

Serve the Aubergine Paddies with your sauce. Enjoy!

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Summertime Flavors with Aubergine Paddies (Patlıcan Köftesi)

Aubergine Paddy (Patlıcan Köftesi)

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