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Eggplant and Tomatoes

Submitted By: Golden Recipes Staff

Egyptian Cuisine

This scrumptious Egyptian appetizer is a favorite for many people in the Middle East. It's a spicy and rich eggplant dish that makes for an interesting midnight snack. With food that tastes this good it's a sure favorite for family and friends. Enjoy!

TIMING

• PREP TIME : [7] Min
• COOK TIME : [15] Min
• READY IN : [22] Min

SERVES : [ 4 ] People

INGREDIENTS

• 1 medium eggplant, peeled and sliced
• 2 medium tomatoes, diced
• 1 small green chili pepper, seeded and finely chopped
• 1 medium onion, diced
• 1 garlic clove, crushed
• 1 teaspoon olive oil
• 4 tablespoons vinegar
• Vegetable oil, for frying

PREPARATION

1. Place eggplant slices in a bowl of salt water for about 7-10 minuets. Then take out and set aside, letting them dry.
2. Heat a couple of inches of oil in a deep pot over medium-high heat. While the oil heats up line a plate with a few sheets of paper towels and keep within reach.
3. Once the oil is heated and ready toss in the eggplant slices for 3-4 minuets. Drain on paper lined plate.
4. Heat olive oil in a skillet and cook the crushed garlic for 2 minuets.
5. Add in tomatoes, onions, and chili pepper, cook for another 5-7 minuets.
6. Add vinegar to skillet mixture and cook a little longer before removing from heat.
7. Serve by layering the eggplant slices on a plate. Pour tomato mixture on top.

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