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 Paddy (Patlıcan Köftesi)
*Please note that there is no meat in this recipe.
1 kg Eggplant
3 Tablespoon flour
1 bunch of Parsley
3 Tablespoon of crushed Feta Cheese
2 Tablespoon olive oil
4-5 cloves of Garlic
1 dessert spoon size of Sugar
For Deep Frying
1 glass of liquid oil
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.
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