
Badhinjan Maqli ma Laban
Region: Arab Levant, Lebanon
Category: Antipasto, Meze, Tapas, and Hors d'Oeuvres
Season: Summer
Difficulty: Easy
In
this Lebanese preparation, often served as part of a meze, the eggplant slices
are fried and then arranged on a platter and covered with a pungent
garlic-flavored yogurt sauce with lots of fresh coriander leaves (cilantro). Both Turks and Arabs delight in dishes that
are hot and cool at the same time. This
eggplant dish is also excellent with grilled lamb.
Yield: Makes 4 servings
Preparation Time: 15 minutes
Olive oil for frying
2 eggplants (about 2 1/2 pounds), halved lengthwise, cut into 1/4 -inch rounds 6 large garlic cloves
1 teaspoon salt
4 cups whole plain yogurt
Leaves from 1 bunch of fresh coriander (cilantro), finely chopped
1. Preheat the frying oil to 375 degrees F.
2. Fry the eggplant in batches until golden brown, 3 to 4 minutes a side. Remove, drain and cool on a tray lined with paper towels.
3. In a mortar, mash the garlic with the salt until mushy. Stir the garlic into the yogurt with the coriander. Transfer the eggplant slices to a serving platter and cover with the yogurt. Serve at room temperature.
Variation:
Note:
Posted: 08/05/2013