Pairs well with Lebanese Cold Eggplant Dish
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Lebanese Cold Eggplant Dish
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A delicious cold eggplant recipe perfect for summer, featuring fried eggplant layered with seasoned yogurt, garlic, and sautéed vegetables.
00:30:00 total
Serves 4
medium
Cold Starter / Salad
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Ingredients
- eggplant - 600 grams (approximately 600 grams)
- salt - 2 tablespoons (for seasoning)
- paprika - 2 tablespoons (sweet or hot, to taste)
- yogurt - 2.5 cups (prepared yogurt mixture)
- garlic - 2 cloves (crushed)
- dried mint - 1/2 tablespoon (for flavor)
- sesame tahini - 1 tablespoon (for flavor)
- vegetable oil - 2 tablespoons (for frying)
- olive oil - 4 tablespoons (for frying and grilling)
- red pepper - 1 small (sliced)
- onion - 2 small (sliced)
- parsley - to taste (for garnish)
Instructions
- Prepare Eggplant: Slice the eggplant without peeling and season with salt and paprika. Let sit to lose moisture.
- Prepare Yogurt Mixture: Crush garlic with salt, mix with yogurt, dried mint, and tahini. Refrigerate.
- Fry Eggplant: Heat vegetable and olive oil in a frying pan. Fry eggplant until browned. Optionally, grill in the oven.
- Sauté Vegetables: In the same pan, fry garlic until fragrant, then add onions and cook until slightly colored. Add red pepper and cook until wilted.
- Assemble Dish: Layer fried eggplant and yogurt mixture in a serving dish. Top with sautéed vegetables.
- Garnish and Serve: Garnish with parsley and serve. The dish is better when allowed to sit for a while.
