When I first saw this special fried eggplant dish, originally called "eggplant fish" in Turkish, on the menu of a cute little tavern in an Aegean town, I sniffed. Why would I ever want to eat an eggplant that pretends to be a fish in the Aegean Sea i.e. H. A fish paradise? The owner / chef persuaded us. I was wrong. It was great.
The eggplant fish is a popular tavern meze / side dish. It is served in different forms; sometimes the whole eggplant is flattened like a fish fillet, or sometimes cut into strips like me. In Turkey it is usually served in meyhanes / taverns on the raki side but I love it with cold beers too.
1 American eggplant, peeled and cut into long sticks
1 cup of cornmeal
1 cup or more of deep-frying oil (I use sunflower oil)
1-2 teaspoons of salt
– Put water with 1 teaspoon salt in a large saucepan.
-While it is heating up, wash and peel your eggplant (s)
– Beat one egg (or more if using more than one eggplant) in a wide-bottomed bowl.
– And in another bowl or plate, mix cornmeal or cornmeal with 1-1.5 teaspoons of salt.
-When the water boils, put the eggplant sticks in batches and cook for 4-5 minutes.
– Drain the eggplants, cover first thoroughly with egg and then with cornmeal.
– Heat the frying oil. And fry eggplant sticks or eggplant fish until golden brown.
– Serve with garlic yogurt on the side. (For garlic yogurt, mix a chopped clove of garlic with one or two cups of yogurt.)