A quick and favorite summer's meal that Grandma Jennie (known as Mummie to Marash Girl) loved to prepare (and Marash Girl loved to eat) was Eggplant Goverma, known in English as Fried Eggplant, and probably originating in the Armenian community of Aintab. Mummie would thinly slice a fresh, ripe eggplant (after washing the eggplant, of course) leaving the skin on and, just before placing the slices into hot oil to fry, she would dip the slices into a shallow bowl of freshly beaten eggs. Dipping the egg-covered eggplant slices into the hot oil (backing away quickly because sometimes the hot oil splashes back at the cook), she would fry the eggplant, first on one side, then on the other, until both sides were lightly browned eggplant. Then, carefully removing the eggplant slices onto a somewhat distanced platter (covered with a paper towel in order to drain off the excess oil), she would lightly salt the slices, and serve the fried slices of eggplant immediately, accompanied by slices of garden fresh tomatoes, to her eagerly awaiting family members. Delish!!!
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