Welcome to my series on dips and meze! I’ll be presenting three recipes that are great for Ramadan or any time. Meze, or mezze, means small dishes served as appetizers across the Levant and parts of Europe. Check out my previous recipe!
Ingredients
- 1 medium size globe eggplant
- Vegetable oil for frying
- 2 cloves garlic minced
- 3 tbs. Fresh lemon juice
- 1 tbs. Olive oil
- Salt to taste
- 3-4 tbs. Chopped cilantro
- Pomegranate seeds substitute (pomegranate molasses)
- Pita bread wedges
Instructions
- Cut the eggplant into 1 inch cubes, place in a colander and sprinkle generously with salt. Let stand for 1 hour. This step is important and will ensure to get rid of extra moisture so the eggplant doesn’t absorb a lot of oil while frying.
- Rinse the eggplant with cold water and squeeze between the palms of you hand to get rid of the excess water.
- Heat the oil you will know its ready when bubbles form around the end of a wooden spoon, fry the eggplant in batches until golden and place on a paper towel to absorb the rest of the oil.
- Mix 2 cloves of minced garlic, sumac, salt, 3 tablespoons of lemon juice and 1 tablespoon of olive oil. Add to the eggplant and stir, add the cilantro and top with pomegranate. If you don’t have any you can substitute with pomegranate molasses. Enjoy ☺️.