Fried Eggplant
From BlogJordan
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Fried eggplant (Aubergine) (also known as Bathenjan Makli in Arabic) is a vegetarian dish often served cold, consisting of fried eggplant with a simple yougurt or tahini sauce, lettuce, parsley and tomatoes, flavored with sumac and served on pita bread or sliced bread, often grilled or toasted. Variations include bell peppers, or a garlic lemon vinaigrette. |
Contents |
Ingredients
- 1 large eggplant
- 1 cup plain yogurt
- 2 cloves garlic, finely minced
- Pinch of Kosher salt to taste
- Dash Sumac (Rhus coriaria L.)
- Finely chopped parsley
- Olive oil
Preparation
- Wisk the yogurt and minced garlic in a bowl adding salt to taste. Refrigerate while preparing the eggplant.
- Cut the eggplant in half lengthwise leaving the stem attached. Take each half, cut sides down, on a cutting board and thinly slice lengthwise, leaving the slices attached at the narrow end.
- Place a deep pan over high heat. Once hot, add a thin layer of olive oil followed by the slices of eggplant. Cover for 5 to 7 minutes, flipping the eggplant and cooking covered for another 5 to 7 minutes.
- Remove eggplant from the pan and onto plates.
- Pour the yogurt / garlic combination atop the eggplant.
- Flavoring with salt and sumac, garnish with parsley and tomatoes.
- Serves 4 to 6, usually accompanied by Pita bread
- For variations, the yogurt sauce can be replaced with tahini
References
- Wikipedia: Fried Eggplant
- Sudairy.com: middle eastern recipes
- Sumac (Rhus coriaria L.)
- Wikipedia: Jordanian Cuisine
