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Importance of eggplants and Turks:)
(15 Messages in 2 pages - View all)
[1] 2
1.       thehandsom
7403 posts
 10 Mar 2008 Mon 05:13 am

First of all, the turkish translation of eggplant : 'patlican'.

As all you know, this is a very important topic.

But, did you know that in old days, the main reason for fires were eggplants in Istanbul?
Because , as soon as patlican appeared in the green grocers, people would start cooking it, frying it mainly. And, of course, in those days, the houses were wooden houses. A spark and then here come the fire..

Ok . place and importance of patlican in our daily lives (it was my original name of the topic actually)..

Did you know that patlican is originally from India and met with the Turks in 16 century, and americans did not know anything about it until mid 20th century? (I am sure you did NOT) (patlicans in america are white and small and that is the reason why they call it 'eggplant'..phew..another historic information )

Anyway.
There are 3 different patlicans in turkey "bostan patlıcanı, kemer patlıcanı, beyaz-white- patlıcan".(Beyaz patlican is called pink patlican in some regions.)

Kemer patlican is straight, shiney and thin skinned with little seeds in it (perfect kind for salads -another useful info.). Bostan patlican is rounded and contains much water (for musakkas). white patlican is white apperantly and perfect for pickles and jams ( :-S )

And I am also sure, you did not know that there are more than 300 recipies in Turkish cuisine with patlican.
(Now I am telling you..there are more than 300 recipies in Turkish cuisine with patlican)
And these recipes include 'bread with patlican' and 'baklava with patlican' ( :-S ) (these are also an undeniable proof of how creative we/turks are).

some useful info about patlican:
100 gr patlıcan contains 24gr calorie,1.1 g protein, 2 g fat, and 5.5 g carbonhydrate,
Vitamins(per 100g): 30 g A, 0.4 mg B1, 0.5mg B2, 5mg C.

ok ok..lets finish this important subject with a recipe

Patlican Musakka (Turkish Recipe)
Ingredients:
* 6 medium size (1 kg / 2 pounds) eggplant
* 3 1/2 tablespoons (50 g) olive oil (absorbed during frying)
* 1 1/4 cups (250 g) ground meat
* 2 small size (100 g) onions
* 2 medium size (250 g) tomatoes
* 2 teaspoons (10 g) tomato paste
* 2 teaspoons (12 g) sea salt
* 1/4 teaspoon (0.5 g) freshly ground black pepper
* 1/2 cup (120 g) water
* 2-3 sprigs (6 g) parsley
Instructions:
Pare eggplants in strips and cut into 1 cm (1/2 inch) thick slices. Brown lightly in oil in a non-stick pan until lightly browned on both sides. Remove from pan, reserving oil. Layer eggplants in a shallow pan.
Add ground meat and finely chopped onions to oil left in pan; stir. Brown for 8-10 minutes or until meat is crumbly; drain.
Stir in 1 diced tomato, tomato paste, salt and pepper. Cover and simmer for 4-5 minutes. Add water, mixing well. Bring to boil.
Pour mixture over eggplants and spread. Top with sliced tomato. Cover and simmer for 15-20 minutes (or bake in a moderate oven for 15 minutes) until tender.
Remove from heat. Garnish with parsley leaves before serving. Serve hot.
Makes 6 servings.

lol lol

2.       loveIstanbul
39 posts
 10 Mar 2008 Mon 08:27 am

it is making me hungry; my mouth is watering...

3.       portokal
2516 posts
 10 Mar 2008 Mon 08:54 am

mmm... sounds delicious indeed.

4.       catwoman
8933 posts
 10 Mar 2008 Mon 08:58 am

I love eggplants and the first time I heard about them was in the Turkish restaurant! lol

5.       Roswitha
4132 posts
 10 Mar 2008 Mon 02:26 pm

One of my all-time favorite dips is eggplant dip, or Baba Ghanoush. Low in saturated fat and with no cholesterol, this a healthy appetizer to enjoy with whole wheat pita wedges or fresh vegetables.
INGREDIENTS:
1 large or 2 medium eggplant
2 garlic cloves, crushed
2 tbsp tahini (sesame paste)
1/4 cup scallions, finely chopped
Juice of one lemon
1/4 cup chopped parsley
Paprika
PREPARATION:
Preheat oven to 400 degrees. Prick eggplant all over with a fork. Place in oven for 45-50 minutes until very soft. Remove from oven, plunge in cold water to cool or simply wait for the eggplant to cool.

Peel and chop cooked eggplant.

6.       thehandsom
7403 posts
 10 Mar 2008 Mon 02:37 pm


lol

7.       catwoman
8933 posts
 10 Mar 2008 Mon 04:34 pm

thanks handsom for the picture... that may make it easier to understand what exactly we are talking about here! lol

8.       thehandsom
7403 posts
 10 Mar 2008 Mon 04:51 pm

Quoting catwoman:

thanks handsom for the picture... that may make it easier to understand what exactly we are talking about here! lol


lol lol
You are welcome catwoman..
Well, my next topic will be 'history of cucumbers, undeniable correlation between cucumbers and cacik and size differences between EU cucumbers and Turkish ones'
lol lol

9.       Elisabeth
5732 posts
 10 Mar 2008 Mon 07:14 pm

Eggplants were a staple in my mothers/grandmothers home when I was growing up. They are Italians and use it in so many recipes but my favorite is grilled with a little butter and salt....ummmm

10.       MarioninTurkey
6124 posts
 10 Mar 2008 Mon 08:12 pm

Quoting Elisabeth:

Eggplants were a staple in my mothers/grandmothers home when I was growing up. They are Italians and use it in so many recipes but my favorite is grilled with a little butter and salt....ummmm



Hi Elisa

Are you deliberately ignoring the innuendo of this topic??

Surely your husband told you what patlican also means .... if not, guess from the picture and the previous 2 posts!!

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