Msakaet al Bathinjan

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Eggplant Casserole



  1. Sprinkle salt over eggplant slices.
  2. Fry eggplants till golden brown and drain on paper towels.
  3. Fry onion rings until soft.
  4. Stir in garlic until golden.
  5. Add tomatoes, chickpeas, chile, salt and sugar.
  6. Bring to a boil for 5 minutes.
  7. Add fried eggplants.
  8. Cover pot, cook on moderate heat for 10 minutes.
  9. Mix dry mint with crushed garlic.
  10. Add mint mixture to pot.
  11. Cook for 2 minutes.
  12. Remove chile and serve cold with main dishes.