Crispy Greek Eggplant Fritters vs İslim Kebabı (Toothpick Kebab)

Both dishes lean on eggplant, olive oil, garlic, parsley, egg and breadcrumbs, yet they head in opposite textural directions. The fritters roast the eggplant until soft, press out its liquid, and bind the pulp with egg, breadcrumbs, feta and fresh mint; a flour dredge and a deep-fry then give a crisp golden shell around a tangy, herby centre. İslim Kebabı instead fries eggplant slices and wraps them around beef meatballs spiced with cumin and paprika, then bakes the bundles in a garlicky tomato and bell pepper sauce until the eggplant is very tender.