Egyptian Fried Eggplant

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 I saw this recipe, and had to try it!  It was delicious, and filling.  




  • 1 large eggplant (about 1 lb or 0.5 kg in size)
  • 3 medium tomatoes
  • 2 spicy pepper (if preferred)
  • 4 garlic cloves
  • About 6 tbsp oil for frying the eggplant
  • 2 tbsp of white vinegar
  • Salt and pepper to taste

  • INSTRUCTIONS

    FRY THE EGGPLANT

    1. Wash the eggplant and slice into ¼" thick disks.
    2. In a large nonstick frying pan, add enough oil to coat the pan. Set the heat to medium-high heat.
    3. Once the oil is hot, add enough eggplant to just cover the pan. Don't stack the eggplant on top of each other.
    4. Using a fork, flip the eggplant once it's a golden brown. Cook on the other side.
    5. Add a paper towel to a plate, and place the fried eggplant onto the towel to soak the extra oil. 
    6. Once the eggplant is all fried, set aside.

    MAKE THE GARLIC TOMATE SAUCE

    1. Chop the garlic into very fine pieces. 
    2. In a blender, blend the tomatoes. Strain the tomatoes using a fine mesh strainer.
    3. Add 1 tbsp of oil to a nonstick frying pan on medium-high heat. Add the chopped garlic and cook until medium brown.
    4. Add the vinegar, blended and strained tomatoes, and whole spicy pepper. Cook on medium-high heat for about 15 minutes to allow all of the flavors to infuse together.
    5. Add the salt and pepper to taste at the very end.

    ASSEMBLE THE MESA'AH

    1. Add the fried eggplant into the garlic tomato sauce mixture. Cook for another 2 to 3 minutes altogether.
    2. Serve with fresh pita bread.

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