Batingan Maa li Bel Zabady

2 large eggplants
1/2 teaspoon dry mint
1 1/2 cup yogurt
1/2 teaspoon salt
4 cloves garlic crushed
fresh mint leaves for decoration
corn oil for frying

Peel eggplants than slice or cut into thick cubes. Soak in salted water to prevent discoloration. Deep fry in corn oil until light brown and drain well on kitchen paper.

In mortar, paste cloves, salt and dry mint. Add to yogurt and mix well. Put fried eggplants in serving plate. Put Yogurt mixture in a sauce bowl. Decorate both with fresh mint leaves.

Serve hot, cold or at room temperature. Serves 4-6 as appetizer, 2-4 as main course. Egypt


Very nice. I like to cook middle eastern food.
peter, nottingham - uk

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