Name: Patlican Boregi (Turkish Deep-Fried Eggplant Sandwiches)
Yield: Serves 6 to 8
Cuisine: Turkey
Ingredients: 3 tablespoons chopped fresh parsley; 3 large eggs; 1 tablespoon chopped fresh dill (optional); 1½ cups (all-purpose) flour; ½ pound feta cheese, crumbled; 2 cups toasted bread crumbs; Peanut or vegetable oil for deep frying; ½ cup (or as needed) olive oil; Salt and freshly ground pepper; 2 large or 3 medium globe eggplants, peeled and cut into about twenty ½-inch-thicłc slices; Monterey Jack cheese

Preparation info

Serves
6 to 8

Difficulty
Medium

Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

About

We serve these with grilled lamb chops or brochettes, but they could make a very satisfying dinner if served with tomato sauce and accompanied by rice and lentil pilaf.

Ingredients

½ cup (or as needed) olive oil
2 large or 3 medium globe eggplants, peeled and cut into about twenty ½-inch-thicłc slice

Method

Preheat the oven to 400°F. Brush 2 large baking sheets with olive oil. Place the eggplant slices on the baking sheets and brush both sides with oil. Lightly sprinkle with salt and pepper. Bake until a