Pairs well with Lebanese Crispy Eggplant with Yogurt Sauce
Show only recipes from Lebanon
Sauce / Dressing / Flavoured Butter
Bruno Albouze
4.9K views • 24d ago
(0.5)
A quick and simple recipe to make powdered vanilla sugar using exhausted vanilla pods, perfect for elevating your baking by adding a special vanilla flavor without waste.
Difficulty:
easy
Cooking Time:
0 mins
Prep Time:
10 mins
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Lebanese Crispy Eggplant with Yogurt Sauce
(2.5)
13.1K views • 1mo ago
812
55
6.2% engagement
A delicious and easy Lebanese eggplant dish featuring crispy fried eggplant cubes mixed with a refreshing yogurt, garlic, tahini, cucumber, parsley, and mint sauce, served with crispy fried bread and sprinkled with sumac.
00:20:00 total
Serves 4
easy
Main Various
🍯
🧂
🍋
🍫
🌶️
🍄
👅
Ingredients
- eggplants - 3 medium (peeled and cut into medium cubes)
- salt - 1 teaspoon + a pinch (for salting eggplants and garlic)
- flour - 1.5 tablespoons (to coat eggplants; can substitute with starch)
- vegetable oil - watch the video to see (for frying eggplants and bread)
- yogurt - 2.5 cups (plain yogurt for sauce)
- garlic cloves - 3 cloves (crushed with salt)
- tomatoes - watch the video to see (crushed, added to yogurt sauce)
- tahini - 1 tablespoon (added to yogurt sauce)
- cucumbers - 2 medium (peeled and cut into cubes similar to eggplant)
- parsley - watch the video to see (finely chopped)
- mint leaves - watch the video to see (roughly chopped fresh mint)
- bread slices - 2-3 slices (fried until crispy, for serving)
- sumac - watch the video to see (sprinkled on top before serving)
Instructions
- Prepare Eggplants: Peel the eggplants and cut them into medium-sized cubes. Sprinkle with about 1 teaspoon of salt and mix. Place the salted eggplants in a sieve over a plate and let them drain for 5 minutes.
- Coat Eggplants: After draining, add 1.5 tablespoons of flour (or starch) to the eggplants and mix well to coat. Place the coated eggplants back in the sieve to let excess flour fall off. Stir again if needed to ensure even coating.
- Prepare Yogurt Sauce: Crush 3 garlic cloves with a pinch of salt. In a bowl, combine 2.5 cups of yogurt, crushed garlic, crushed tomatoes, and 1 tablespoon of tahini. Mix well and adjust salt to taste.
- Prepare Vegetables for Sauce: Peel and cube 2 cucumbers to match the size of the eggplant cubes. Finely chop parsley and roughly chop fresh mint leaves. Add the cucumbers, parsley, and mint to the yogurt sauce and mix gently.
- Fry Bread: Heat vegetable oil in a pan. Fry 2-3 slices of bread until golden and crispy. Remove and drain on paper towels.
- Fry Eggplants: Using the same oil, fry the coated eggplant cubes until golden and crispy. Remove and drain on paper towels to absorb excess oil. Let them cool to room temperature.
- Assemble Dish: Mix the cooled crispy eggplants gently with the prepared yogurt sauce mixture. Transfer to a serving dish and distribute the fried bread pieces on top or around the dish.
- Finish and Serve: Sprinkle sumac over the dish before serving for added flavor and color. Serve immediately and enjoy the contrast of hot crispy eggplant with the cool, creamy sauce.
