Egyptian Fried Eggplant with Tomato Sauce - Mesa'ah

Breakfast

Feb 12

Written By Graphic Designer

NUTRITIONAL INFORMATION

Calories: 229kcal
Carbohydrates: 11g
Protein: 1g
Fat: 21g
Saturated Fat: 3g

Polyunsaturated Fat: 18g
Trans Fat: 0g
Cholesterol: 0mg
Sodium: 120mg
Fiber: 1g
Sugar: 7g

RECIPE SOURCE

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RECIPE INFORMATION

PREP: 5 minutes
COOK TIME: 25 minutes
TOTAL TIME: 30 minutes

YIELD: 4 serving

NOTES

You can substitute canned tomato puree for fresh blended and strained tomatoes.

INGREDIENTS

500 g purple eggplant

3 medium tomatoes

2 spicy pepper if preferred

4 garlic cloves

6 tbsp frying oil to fry the eggplant

2 tbsp white vinegar

salt and pepper to taste

PREPARATION

FRY THE EGGPLANT

Wash the eggplant and slice into ¼" thick disks.

In a large nonstick frying pan, add enough oil to coat the pan. Set the heat to medium-high heat.

Once the oil is hot, add enough eggplant to just cover the pan. Don't stack the eggplant on top of each other.

Using a fork, flip the eggplant once it's a golden brown. Cook on the other side.

Add a paper towel to a plate, and place the fried eggplant onto the towel to soak the extra oil. Once the eggplant is all fried, set aside.

GARLIC TOMATO SAUCE

Chop the garlic into very fine pieces.

In a blender, blend the tomatoes. Strain the tomatoes using a fine mesh strainer.

Add 1 tablespoon of oil to a nonstick frying pan on medium-high heat. Add the chopped garlic and cook until medium brown.

Add the vinegar, blended and strained tomatoes, and whole spicy pepper. Cook on medium-high heat for about 15 minutes to allow all of the flavors to infuse together.

Add the salt and pepper to taste at the very end.

ASSEMBLE

Add the fried eggplant into the garlic tomato sauce mixture. Cook for another 2 to 3 minutes altogether.

Serve with fresh pita bread.

Graphic Designer