RCI-PF.001.0006.001
Bathingan bel Khal Wel Thome
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.
Prep15 min
Cook20 min
Total35 min
Servings4
Difficultybeginner
Ingredients
- 500 g
- ½ cup
- 5 cloves
- corn oil for frying eggplant1 unit
Method
1
Rinse the eggplant and cut it into ¼-inch thick slices or julienne-style batons, depending on preference.
2
Heat the corn oil in a large skillet over medium-high heat until shimmering.
2 minutes
3
Working in batches to avoid overcrowding, fry the eggplant slices or batons until golden brown and tender on both sides.
8 minutes
4
Transfer the fried eggplant to a serving plate lined with paper towels to drain excess oil.
5
In a small bowl, combine the white vinegar and crushed garlic, stirring well to blend the flavors.
1 minutes
6
Pour the vinegar and garlic mixture over the warm fried eggplant while still warm, allowing the eggplant to absorb the flavors.
2 minutes
7
Let the dish rest for a few minutes, then taste and adjust the vinegar-to-garlic ratio if desired before serving.