Fried eggplant, patlıcan kızartma, is a staple of Turkish tables, but slicing, salting and frying it takes time and leaves the kitchen smelling of frying oil. Burcu's version arrives already cooked in a 400 g can, so you can have the dish on the table within minutes. The lid even carries a small plastic fork, which makes it handy for a quick lunch at work or on the go.
Serve it the traditional way with garlic yoghurt and a drizzle of tomato sauce, or warm it gently in a pan and add it to rice or bulgur pilaf. Cold, it works beautifully on a meze platter alongside hummus, olives and fresh bread, and it is a good filling for sandwiches and wraps with tomato and parsley. It can also be layered into a quick moussaka-style bake.
Keep the unopened can in a cool, dry place. Once opened, transfer any leftovers to a covered container in the fridge and eat them within a couple of days. Please read the label on your can for the full ingredient and allergen details.