A great appetizer to go with pita bread and tahini paste.
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- Vegetarian
- Level
- Easy
- Prep Time
- 45 minutes
- Total Time
- 45 minutes
- Yield
- 12 servings
1 tbsp
1 tsp
1 cup
1 large flat plate
1 small bowl
Frying pan
Garlic presser
Paper towel
Ingredients: 1 tsp
1 cup
1 large flat plate
1 small bowl
Frying pan
Garlic presser
Paper towel
1 large and long eggplant, sliced into ½ inch diameter rounds
1 tsp sea-salt
4 tbsp olive oil
2 tbsp soy sauce
1 tsp cumin
4 cloves garlic, mined
½ cup fresh parsley, chopped
Directions:
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1. Making the sauce:1. Click inside the codebox
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Mix olive oil, soy sauce, salt, cumin, garlic in the bowl.
2. Making the fried eggplants:
Heat ½ tsp olive oil in frying pan
3. Gently place eggplant slices in pan, and spread ½ of the mixture
evenly on the eggplants. Cook on medium fire.
4. After 7-8 minutes, turn eggplant slices to the other side, and spread the
rest of the mixture.
5. Cook for 6-7 additional minutes until eggplants are shrunken and soft.
6. Place the eggplants on the paper towel in the plate. Spread parsley on
top, and your tasty fried eggplants are ready.
Tip: If the slices don’t fit your pan, just make 2 rounds of cooking. Be sure
to sure distribute the sauce evenly.
Best Served With: Tahini Paste and pita bread
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