Eggplant & Yogurt

Eggplant & Yogurt

Side dish 677 Last Update: Aug 09, 2021 Created: May 30, 2021
Eggplant & Yogurt
  • Serves: 6 People
  • Prep Time: 15 min
  • Cooking Time: 15 min
  • Difficulty: Easy
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Frying Aubergines and Cauliflower and some courgettes in Lebanon is a must. Usually known as "Makali" or "Fry ups". I remember my maternal grandmother frying a selection of cauliflower and aubergines but as it may sounds boring; take a look at the variety of sauces served with it. Seriously! You won't stop, and that is my Lebanese Promise. My recipe is served with a yoghurt and pomegranate salad, my father loves lemon juice with hints of olive oil, finely chopped parsley, spring onions, mint and chilli. My mother loves it with garlic sauce and home made chilli sauce and my husband and kids just love it with pesto. So who is the winner here? One fried vegetable with a plethora of flavours.

Ingredients

Directions

  1. Peel the aubergines and slice into 1cm thick, place on a tray and sprinkle with salt.
  2. Keep them in the tray for about 20 minutes and then pat dry.
  3. Arrange the frying oil in a deep pan and coat each aubergine slice with the flour and deep fry until semi-golden.
  4. Rest the fried aubergines on kitchen towel to remove excess oil.
  5. In the meantime, wash cucumber and chop into cubes, peel the garlic cloves and crush with a pinch of salt.
  6. Finely chop the mint leaves and spring onions and arrange the pomegranate seeds carefully into a bowl.
  7. Into a deep bowl, add the natural yoghurt and mix it with 2 tbsp water.
  8. Add in the cucumber, spring onions, mint, garlic, season with salt and pour over the fried aubergines arranged in a serving platter of your choice.
  9. Sprinkle a dash of dry mint and scatter the pomegranate seeds all over. Best eaten with arabic bread.

Eggplant & Yogurt



  • Serves: 6 People
  • Prep Time: 15 min
  • Cooking Time: 15 min
  • Calories: -
  • Difficulty: Easy

Frying Aubergines and Cauliflower and some courgettes in Lebanon is a must. Usually known as "Makali" or "Fry ups". I remember my maternal grandmother frying a selection of cauliflower and aubergines but as it may sounds boring; take a look at the variety of sauces served with it. Seriously! You won't stop, and that is my Lebanese Promise. My recipe is served with a yoghurt and pomegranate salad, my father loves lemon juice with hints of olive oil, finely chopped parsley, spring onions, mint and chilli. My mother loves it with garlic sauce and home made chilli sauce and my husband and kids just love it with pesto. So who is the winner here? One fried vegetable with a plethora of flavours.

Ingredients

Directions

  1. Peel the aubergines and slice into 1cm thick, place on a tray and sprinkle with salt.
  2. Keep them in the tray for about 20 minutes and then pat dry.
  3. Arrange the frying oil in a deep pan and coat each aubergine slice with the flour and deep fry until semi-golden.
  4. Rest the fried aubergines on kitchen towel to remove excess oil.
  5. In the meantime, wash cucumber and chop into cubes, peel the garlic cloves and crush with a pinch of salt.
  6. Finely chop the mint leaves and spring onions and arrange the pomegranate seeds carefully into a bowl.
  7. Into a deep bowl, add the natural yoghurt and mix it with 2 tbsp water.
  8. Add in the cucumber, spring onions, mint, garlic, season with salt and pour over the fried aubergines arranged in a serving platter of your choice.
  9. Sprinkle a dash of dry mint and scatter the pomegranate seeds all over. Best eaten with arabic bread.

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Author Lina Saad dr_alicia75@yahoo.co.uk Lina Saad

I am Lina, a mother, wife, food author and a Lebanese Food Specialist. I was born and lived in Sierra Leone, raised in Beirut and educated in London. Although I love all foods in general, nothing and I mean nothing comes between me and my Lebanese Kitchen. My favourite foods are vines leaves with he

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