Difference between revisions of "Bathingan bel Khal Wel Thome"

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m (Text replace - "Directions" to "Procedures")
 
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* [[corn oil]] for frying [[eggplant]]
 
* [[corn oil]] for frying [[eggplant]]
  
== Directions ==
+
== Procedures ==
 
# Peel and slice [[eggplant]]. Soak in salted [[water]] to prevent discoloration.  
 
# Peel and slice [[eggplant]]. Soak in salted [[water]] to prevent discoloration.  
 
# Heat frying [[oil]] and fry [[eggplant]] until light brown. Put on paper towels to drain excess [[oil]].  
 
# Heat frying [[oil]] and fry [[eggplant]] until light brown. Put on paper towels to drain excess [[oil]].  

Latest revision as of 08:09, 14 July 2012

Description[edit]

This is a great starter for vegetarians. It is usually served as mezzeh. Also, it is a main dish for Egyptian Copts "Christians" during their fasting. They use it as a main dish or sandwiched.

  • Serves 2 as main dish, 4 as starter.

Ingredients[edit]

Procedures[edit]

  1. Peel and slice eggplant. Soak in salted water to prevent discoloration.
  2. Heat frying oil and fry eggplant until light brown. Put on paper towels to drain excess oil.
  3. Prepare sauce by putting vinegar and crushed garlic in a jar, close and shake well.
  4. You can either serve sauce on the side or poured over fried eggplant or you can also serve it with yogurt salad.
  5. Serve hot, cold or at room temperature