Middle Eastern Eggplant With Garlic Sauce |
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Prep Time: 25 Minutes Cook Time: 5 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I found this recipe in a Khaleej Times magazine. These make yummy starters and are a personal favourite! Ingredients:
2 medium eggplants, cut into 1/4-inch thick round slices |
salt |
olive oil, for shallow frying |
5 garlic cloves |
1/4 cup white vinegar |
4 tablespoons ground almonds |
1/2 cup olive oil |
1 1/2 tablespoons lemon juice |
2 slices white bread |
2 tablespoons fresh mint, chopped |
salt |
Directions:
1. Sprinkle some salt over the brinjal slices and keep aside.
2. Cut each garlic clove into two pieces and soak in vinegar for 8-10 minutes.
3. Soak the bread in water then squeeze out the water completely. Crumble with hands and set aside.
4. Next, remove the garlic from vinegar and pound the garlic pieces with a little salt to form a paste.
5. Gradually add the crumbled bread alternating with a little vinegar.
6. When it is well ground into a smooth paste, mix in the ground almonds, olive oil, remaining vinegar, lemon juice and salt to taste.
7. Beat well to obtain a thick creamy consistency.
8. This forms the garlic sauce.
9. Then,towel dry the brinjal slices and shallow fry them.
10. Arrange the fried brinjal slices on a flat serving dish, spoon a dollop of garlic sauce over each slice.
11. Garnish with mint leaves.
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