Popular Middle Eastern Dish with No Standardised Name
Very tasty dish, goes well with
anything. 2 medium
eggplants yield a fair amount; bear in mind you'll put
maybe 2
rounds inside a large
sandwich.
Prepare some rounds
Wash eggplants;
do not peel!
Cut crosswise into ~15
mm (~1/2
inch) rounds. Put some
salt and let stand for ~30
minutes, to release
moisture.
You now have a choice of 2 methods. The first is more traditional, takes longer, will either make you burn your kitchen or wish you had, and isn't really worth the effort. So do us all a favour and pick the second one, OK?
As you remove the eggplant rounds, arrange in a container and coat each layer with a
tomato paste sauce or a
yoghurt sauce.
Mix tomato paste, some
olive oil (more as
seasoning than as an
ingredient!), and any of the following, to taste:
Yoghurt sauce
Mix yoghurt with any (or all) of the following,
to taste:
Store in sealed contained inside a
refrigerator (it will keep for a week, refrigerated properly). Serve
cold or at
room temperature.
Great with anything. Or prepare an "eggplant round sandwich" by putting an eggplant round inside a sandwich (smear lightly some mayonnaise on the bread, if you like).
ATTN English Speakers:
Yes, they're called aubergines, not eggplants. But let's just give those yanks a chance to taste some real food, instead of all that horrible McDonald's they eat 3 times a day.