I hope you like eggplant, or aubergines, if you come to Turkey. They are everywhere! Usually served as a meze, or small plate before a meal (like tapas), they can be prepared in many different ways.
They can be fried or smoked and mashed into a dip similar to babaganoush – they are used as garnish on top of pizza, on sandwiches, ice cream… okay maybe I’m getting ahead of myself there. But really, they are ubiquitous!
I am including a recipe here for traditional patican (pron. pati-jan) kebaps with lamb and eggplant here, and another recipe from Jerusalem post for all you Jews out there with Turkish roots! That recipe calls for chicken, check it out here.
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