The practice of serving several small dishes of finger foods is very Middle Eastern - and very much within the meze tradition that allows for the convivial flow of conversation, and drinks, over a long lunch or dinner. The practice not only gives diners a great variety of simple, meticulously prepared little morsels to enjoy, but the time and company to enjoy them in, as well. Turkish meals are rarely rushed affairs. They are times to be with family and friends, to talk, to sip coffee, tea - or arak- and to discuss the news and affairs of the day. It is all part of the traditional extension of hospitality.
These fried fingers are fairly easy to prepare, although making sure the mashed eggplant, cheese and egg mixture is cold enough to stick together as the fingers are formed is essential to the process. The mixture is very delicate on its own and –if it is too warm – is not really able to be successfully shaped.
Ingredients:
- 1 medium to large eggplant
- ½ cup grated white cheese (mozzarella works fine)
- 3 eggs
- 1/1/2 tablespoons of flour
- 1 bunch parsley – finely chopped
- olive oil, enough to fry the fingers
- salt
- pepper
- lemon juice and additional lemon wedges for garnish
Method:
- Roast the eggplant by placing it on top if a gas or electric stove top burner; outdoor grill or (if you must) oven, set at 350 degrees F. The final dish tastes far better when it is grilled, as opposed to roasted, however.
- When each side has been allowed to grill and become well-charred, place the whole eggplant in a small paper bag and seal up. Let the eggplant sit and steam as it cools down, giving it time to thoroughly cook all the way through.
- Once the eggplant is cool to touch, remove from the bag and carefully peel its skin.
- Mash the peeled eggplant until very smooth – or place in a food processor and process to a thick paste.
- In a large bowl, combine the mashed eggplant, the grated cheese, the 3 eggs, about ½ bunch of finely chopped parsley, salt and pepper to taste. Mix well, cover and refrigerate until the mixture is cold and can be shaped into "fingers."
- Place the flour on a plate, take about walnut-sized balls of the eggplant/cheese mixture, and after shaping them into about 2 inch or so fingers, roll them gently in the flour to coat them.
- Once you have finished the shaping process, take the plate of fingers, cover them with plastic wrap and put back into the refrigerator to chill while the oil is heated.
- In a good-sized sauce pan, heat the olive oil to just below "smoking" stage.
- Take the fingers from the refrigerator and carefully place each one in the oil – giving each one room to fry independently and to be turned with disturbing the rest. Fry on each side, until the fingers are a golden brown – but not burned and remove to an absorbent towel.
- When you have fried all the fingers and they have been drained on the towel, take the remaining ½ bunch of chopped parsley and cover a serving plate with it. Place the fingers on the parsley in a nice pattern. Drizzle some fresh olive oil and some lemon juice lightly over each one just before serving – and serve with additional lemon wedges around the plate for adding additional tartness to taste.
Serve warm – but not too hot, as the interior contents can burn the tongue.
Serves 6 for meze or 3-4 as a main entrée to be accompanied with a tossed green salad.
