If I could only count the times my mother begged me to try tasting an aubergine...endless...everytime aubergine tasted awful!
Until now, everytime I fry an aubergine, I remember my childhood years where I was taught how to hold my nose to taste something, especially aubergines.
For sure not an okay taste. Aubergines tasted bitter, they looked soggy, and had a sharp taste.
Now everytime I fry an aubergine, I wish I could only count the times where I'm standing in the kitchen, next to the stove, holding a pita bread waiting for the aubergine to melt in my mouth...everytime aubergine tastes wonderful!
Ingredients:
For the aubergine:
Pita bread
Salt
Basil for garnish
Vegetable oil
For the Yoghurt:
32 oz Goat yoghurt
1 tbsp dry mint
1 minced garlic
Salt
Paparika
Preparation:
Cut the aubergine into small cubes (leave skin on) . Add a pinch of salt, set aside for 10 minutes, then fry
Heat the oven to 400 degrees F
Cut pita bread into medium size bites. Place on a tray and toast pita bread for about 10 minutes (Light brown)
Arrange pita bread on a serving plate
In a bowl, mix yoghurt, salt, paparika, dry mint, and garlic
Lightly spread the yoghurt sauce on the toasted pita
Arrange the aubergine on top of the yoghurt sauce
Top your pita aubergine plate with fresh basil
Hold your breath and enjoy/ Sahtein
Until now, everytime I fry an aubergine, I remember my childhood years where I was taught how to hold my nose to taste something, especially aubergines.
For sure not an okay taste. Aubergines tasted bitter, they looked soggy, and had a sharp taste.
Now everytime I fry an aubergine, I wish I could only count the times where I'm standing in the kitchen, next to the stove, holding a pita bread waiting for the aubergine to melt in my mouth...everytime aubergine tastes wonderful!
Ingredients:
For the aubergine:
Pita bread
Salt
Basil for garnish
Vegetable oil
For the Yoghurt:
32 oz Goat yoghurt
1 tbsp dry mint
1 minced garlic
Salt
Paparika
Preparation:
Cut the aubergine into small cubes (leave skin on) . Add a pinch of salt, set aside for 10 minutes, then fry
Heat the oven to 400 degrees F
Cut pita bread into medium size bites. Place on a tray and toast pita bread for about 10 minutes (Light brown)
Arrange pita bread on a serving plate
In a bowl, mix yoghurt, salt, paparika, dry mint, and garlic
Lightly spread the yoghurt sauce on the toasted pita
Arrange the aubergine on top of the yoghurt sauce
Top your pita aubergine plate with fresh basil
Hold your breath and enjoy/ Sahtein