This recipe is authentic! It’s one of many recipes I learnt from my mother and mother in law who knew how to cook it by heart. Probably you won’t find it in cooking books and here I am documenting it, so it is saved for my children (and you guys) to make in the future.
Servings: 5-6
Ingredients:
- 1 kg eggplants
- Two onions
- One head garlic, peeled and cloves separated
- One tablespoon dried coriander
- Juice of one lemon
- Two ripe tomatoes, peeled and roughly chopped
- Salt
- Canola oil for deep frying
Method:
- Peel the eggplants and chop them into medium size portions
- Season them generously with salt, then add them to a colander set over a bowl.
- Leave the eggplants to rest for around 30 minutes to draw out their water. Pat dry using a paper towel.
- Cut the onions roughly.
- In a frying pan, deep fry the onion and the garlic with canola oil till they get a nice golden colour. Transfer them to a dish covered with a paper towel to absorb the excess oil.
- In the same pan, deep fry the eggplants pieces, then transfer to a dish covered with a paper towel to absorb the excess oil.
- In another pan over slow heat, add the fried onion, garlic, eggplants, tomatoes, coriander and lemon juice.
- Season with salt to perfection.
- Cover the pan and cook for 20 minutes.
- Serve cold with pita bread and fresh green capsicum.
Samar's Cooking Blog 