|warm and crispy:
eggplant slices in a light batter drizzled with pomegranate molasses
Summer in Turkey brings an avalanche of eggplants so we’re always on the look-out for new ways to serve them. Once home, I searched for the actual recipe on the internet and sure enough, there it was followed by some enthusiastic comments! I had some eggplants handy and nothing to lose.
|they discolour very quickly but don’t worry|
|soaking in milk|
|dredging in flour|
|……and frying, first one side then the other|