For the best karnıyarık, fresh, hard eggplants with shiny skins should be preferred..
It is recommended to keep eggplants in salt water before frying to prevent them from absorbing oil and to release their bitterness. However, the fact that eggplants are not bitter today makes it unnecessary to soak them in salt water, which is an old culinary tradition.
Personal preferences may vary when it comes to eggplant selection.
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