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 eggplant aubergine loving world.
Ingredients:
2 eggplants
1 sliced big onion
5 cloves of minced garlic
1/2 tsp fresh ginger
2 banana peppers or peppers your choice
1 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 the 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 the onion and sautee until dark brown. Add ginger and garlic.
Add the sliced peppers and saute for about 10 minutes
Add the chopped tomatoes
Add 1/3 cup water
Saute on low heat with lid half covered for about 10 minutes
Add the eggplant and gently stir with a wooden spoon or simply shake the pot
Add cilanto, lemon juice, salt, black pepper,cumin, mint and pomegranate sauce
Gently stir
Cover and simmer for about 7 minutes.
Serve cold or hot/ garnish with fresh cilantro
Suggestion: Eat with pita bread
Sahtein/ Enjoy
Ingredients:
2 eggplants
1 sliced big onion
5 cloves of minced garlic
1/2 tsp fresh ginger
2 banana peppers or peppers your choice
1 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 the 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 the onion and sautee until dark brown. Add ginger and garlic.
Add the sliced peppers and saute for about 10 minutes
Add the chopped tomatoes
Add 1/3 cup water
Saute on low heat with lid half covered for about 10 minutes
Add the eggplant and gently stir with a wooden spoon or simply shake the pot
Add cilanto, lemon juice, salt, black pepper,cumin, mint and pomegranate sauce
Gently stir
Cover and simmer for about 7 minutes.
Serve cold or hot/ garnish with fresh cilantro
Suggestion: Eat with pita bread
Sahtein/ Enjoy