Edirne (formerly Adrianople) is located on the European side of Turkey close to Bulgaria and Greece. It was the first capital of the Ottoman Empire at the beginning of their westerly expansion. This recipe has been adopted by the important local Jewish community and traveled far beyond Edirne and Central Europe.
LEARN HOW THE GYPSIES DISTRIBUTED THIS VEGETABLE ACROSS CONTINENTS IN THE TRAVELS OF THE EGGPLANT.
• 6 mid-size Edirne Purple Striped eggplants
• 1 pound goat feta cheese in brine
For the beignets:
• 1 pound flour
• 2 eggs
• 1 tablespoon oil
• A little bit of lukewarm water
• Frying oil
1. Remove the cheese from the brine and leave in cold water for one hour to remove salt. Meanwhile, prepare the batter and let it rest for 2 hours.
2. Peel the eggplants and make 1/2-inch slices. Add salt and let sweat for 1/2 hour in a colander.
3. Lay the thinly sliced cheese and the eggplant slices on paper towels to absorb the moisture.
4. Insert a slice of cheese between two slices of eggplant. Using a fork, dip into the batter and immediately into the frying oil for a few minutes.
5. Let drain for a little bit on paper towels and serve warm.
Richard Bernard grew up in France and his life with seeds has taken him to many places around the world. Richard lives with his wife Celine in Santa Fe, where he helps local seed saving initiatives and manages the farmers’ market for the Pueblo of Pojoaque.