Dabcadz Patlijan (Fried Aubergines) is a traditional Armenian recipe for a classic dish of salted aubergine (eggplant) dipped in an egg and flour bater before being shallow fried. The full recipe is presented here and I hope you enjoy this classic Armenian version of: Fried Aubergines (Dabcadz Patlijan).
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Ingredients:
1 medium aubergine (eggplant)
1 egg
1 tbsp plain flour
1/4 tsp salt
120ml olive oil
Method:
Wash the aubergine then use a potato peeler to remove alternating strips of the skin (ie remove one strip of skin, skip a piece of skin then remove another strip of skin). This will stop the aubergine from falling apart. Slice into rounds (discard the ends). Arrange in a dish then sprinkle with 1/4 tsp salt. Wrap the slices in a clean tea towel and set aside for 45 minutes.
After this time make a batter by beating together the egg, flour and salt. Now heat the olive oil in a pan. When hot, dip the aubergine slices in the egg batter then arrange the slices in the hot oil (add as many as you can without touching). Brown on one side then turn over and brown the aubergines on the other side. When ready remove from the pan and drain on paper towels as you complete cooking the remaining aubergines.
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