Saturday,23 February, 2019
Current issue | Issue 1394, (17 - 23 May 2018)
Saturday,23 February, 2019
Issue 1394, (17 - 23 May 2018)

Ahram Weekly

Deep fried eggplant in yoghurt

Lemon garlic shrimp and spaghetti
Deep fried eggplant in yoghurt

Serves 4-5



2-3 medium long eggplants (cubed, skin on)

2 shami loaves (cubed)

1 kg plain yoghurt

2 tsp minced garlic

1/2 cup assorted fried pine nuts and halved almonds

2 tbsp parsley leaves ( torn or chopped)

Juice of one lemon


Oil for deep frying

1 tbsp butter



In a large glass bowl; stir yoghurt, garlic, lemon juice and salt (to taste).  Divide equally among two containers; one of which to be your serving dish.  Cover both and leave aside.  Cube bread by means of a pair of scissors.  Pour enough oil in a frying pan or skillet; to deep fry bread cubes.  Remove on kitchen paper towels; with a slotted spatula.  If oil remaining after frying bread is still clean; use it to deep fry eggplant, adding some more fresh oil; if needed.  Remove with a slotted spatula; when golden brown.  Try to gently drain from excessive oil on spatula, as much as possible; when removing them out and immediately add them to the yoghurt in the serving dish.  Do not use any kitchen paper towels to drain fried eggplant.  When all quantity is added to yoghurt in serving dish; add bread on top.  Mix gently then pour  remaining half of yoghurt over mixture.  Fry nuts in butter and pour, on top of yoghurt; with hot butter.  Sprinkle parsley and serve aside as a salad with fried or grilled meat, chicken or other vegetables.

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