Eggplant salad, Atayeb's signature recipe and one of Atayeb's favorites. Full of flavor, full of vegetables, full of heart. A must decorative appetizer in my aubergine world.
Ingredients:
2 eggplants
4 sliced shallots
5 cloves of minced garlic
1/2 tsp fresh ginger
2 banana peppers or peppers your choice
1/2 cup chopped cilantro
1 cup chopped tomatoes
1 squeezed lemon juice
1/2 tsp salt
1/3 tsp black pepper
1/2 tsp cumin
1 tbsp dry mint
2 tbsp pomegranate sauce
2 cups of vegetable oil for deep frying
Olive oil
Pita bread
Preparation:
Cut eggplant into big cubes (leave skin on), sprinkle with salt, set aside for 10 minutes before frying
Fry eggplant in two cups vegetable oil
Place a paper towel on a plate. Drain eggplant on a paper towel
In a skillet,add 6 tbsp olive oil . Slice shallots and sautee until light brown
Add little olive oil to skillet if needed then add sliced peppers and saute for about 10 minutes
Add chopped tomatoes to skillet
In a small bowl, mix 1/3 cup water, ginger, garlic,lemon juice, salt, black pepper, cumin, dry mint, and pomegranate sauce
Add to skillet
Saute on low heat with lid half covered for about 10 minutes
Add eggplant to skillet and gently toss eggplant in skillet
Cover and simmer for about 5 minutes.
Serve cold or hot/ garnish with fresh cilantro
Suggestion: Eat with pita bread
Sahtein/ Enjoy
Ingredients:
2 eggplants
4 sliced shallots
5 cloves of minced garlic
1/2 tsp fresh ginger
2 banana peppers or peppers your choice
1/2 cup chopped cilantro
1 cup chopped tomatoes
1 squeezed lemon juice
1/2 tsp salt
1/3 tsp black pepper
1/2 tsp cumin
1 tbsp dry mint
2 tbsp pomegranate sauce
2 cups of vegetable oil for deep frying
Olive oil
Pita bread
Preparation:
Cut eggplant into big cubes (leave skin on), sprinkle with salt, set aside for 10 minutes before frying
Fry eggplant in two cups vegetable oil
Place a paper towel on a plate. Drain eggplant on a paper towel
In a skillet,add 6 tbsp olive oil . Slice shallots and sautee until light brown
Add little olive oil to skillet if needed then add sliced peppers and saute for about 10 minutes
Add chopped tomatoes to skillet
In a small bowl, mix 1/3 cup water, ginger, garlic,lemon juice, salt, black pepper, cumin, dry mint, and pomegranate sauce
Add to skillet
Saute on low heat with lid half covered for about 10 minutes
Add eggplant to skillet and gently toss eggplant in skillet
Cover and simmer for about 5 minutes.
Serve cold or hot/ garnish with fresh cilantro
Suggestion: Eat with pita bread
Sahtein/ Enjoy