Carousel's fattet al aubergine
Carousel's fattet al aubergine
Rating: (1 rated)
Recipe Yield: Total time: 45 minutes | Serves 4
1 pound Italian eggplant 1 cup oil for frying 3/4 teaspoon salt, divided 1/4 cup pine nuts 2 pita breads, split in half and 8 wedges cut from each half 5 medium cloves garlic, divided 1 1/2 cups (16 ounces) Greek yogurt 3 tablespoons olive oil 3 tablespoons pepper paste 1 tablespoon parsley for garnish

Step 1 Peel the eggplant and cut in half-inch slices. In a large saute pan, heat the oil on medium heat about 3 minutes, until very hot. Fry the slices in batches until dark golden, about 2 to 3 minutes per side. Drain on paper towels, sprinkle them with one-fourth teaspoon of the salt and keep warm.

Step 2 Adding more oil if necessary, brown the pine nuts in the same pan and drain. Set aside.

Step 3Heat the oven to 500 degrees and toast the pita wedges for 5 to 8 minutes until deep golden brown. Set aside.

Step 4With a mortar and pestle, make a paste of 2 medium garlic cloves and the remaining one-half teaspoon salt and mix it with the yogurt. In a small pot, warm the yogurt mixture over medium heat for about 2 minutes, stirring constantly. Set aside.

Step 5Chop the remaining 3 cloves of garlic. In a small pan, saute the garlic in the 3 tablespoons olive oil. Add the pepper paste and mix until dissolved.

Step 6Arrange the toasted pita bread pieces on a round serving platter. Place the eggplant over the bread. Pour the yogurt mixture on top. Garnish with the garlic and pepper paste mixture, browned pine nuts and parsley. Serve immediately.

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