Name: Aubergines with Yoghurt (Beitinjan b’laban)
Cuisine: Palestinian
Ingredients: ¾ tsp salt; 2 garlic cloves, crushed; 750 ml (1¼ pts) unflavoured yoghurt; ½ cup vegetable oil; 3 large rihawi eggplants

Preparation info

Difficulty
Easy

Appears in

Classic Palestinian Cuisine

By Christiane Dabdoub Nasser

Published 2000

About

This salad is a variation of the m’tabbal with a marked difference in the flavour. The combination of the fried aubergines with the yoghurt, which gives it a smooth light texture, makes it an excellent side dish to accompany kubbeh b’suniyeh.

Ingredients

3 large rihawi eggplants
½ cup vegetable oil
2 garlic cloves, crushed

Method

Wash and wipe dry the aubergines, peel them, then cut them into 1cm (½ in) slices. Sprinkle them with salt and leave them to sit for half an hour before frying them. For the frying, you can use the oil of your choice, corn or sunflower oil or even olive oil. Fry the aubergines in a deep pan a few at a time and put them on kitchen paper to soak up some of the frying oil. You get better results i