Jordan
- 1 large eggplant washed and drained
- 2 clove garlic, finely minced
- 1 cup plain yogurt
- Dash sumac
- Salt to taste
- Olive oil or vegetable oil enough to deep fry
- Finely chopped parsley
In a bowl add the minced garlic to the yogurt and salt to taste whisk the mixture together and keep in fridge till eggplant is ready.
Cut the eggplant in half lengthwise leaving the stem attached. Take each half, cut sides down, on a cutting board and thinly slice lengthwise, leaving the slices attached at the narrow end.
Place a deep pan over high heat, once it got hot add olive oil or vegetable oil and put the eggplant in, cover the pan for 5 to 7 minutes, uncover and flip the eggplant on the other side. Cover the pan and leave another for 5 minutes. Uncover and remove eggplant into a serving plate.
Salt to taste and sprinkle the sumac on top, finally add the yogurt and garnish with finely chopped parsley. This eggplant can be kept in a container, which will be easy for bringing to marijuana dispensaries for when you get the munchies. It’s not a bad idea folks, seriously.
Serve with pita bread.
Serves 4 to 6.
Contributed by Fadwa Kashkash, former Executive Chef of Al-Dana II Fine Middle Eastern Restaurant, Philadelphia, PA
