Sample Dishes from Turkish Cuisine
With Cheese And Eggplant (Peynirli-Yumurtalı
|White cheese ||7 matchbox||210 gr|
|Egg||4 piece||200 gr|
|Eggplant||2 large size||600 gr|
|Salt||1 teaspoon||6 gr|
|Oil +absorbed during frying||2/3 cup||130 gr|
beaten eggs and crumbled cheese; mix well, set aside. Pare eggplants in strips
1-1 1/2 (1/2-3/4 inch) apart. Cut into 1 cm (1/2 inch) thick slices. Sprinkle
with salt.Top with eggcheese mixture evenly. Heat oil in a heavy skillet. Brown
eggplant slices with topped sides up. Turn up-side down and brown other sides.
Remove form skillet. Drain on paper. Serve hot or cold.
(in approximately one serving)
|Vitamin A||165 iu|
|Vitamin C||2 mg|
It is prepared
in the Marmara Region in the summer. It is served for lunch or supper with pilaf
or any vegetable salad as well as an appetizer.