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Betingan bel Khal wal Tom

Ingredients

Preparation

  1. Step 1

    This is a wonderful Egyptian way of preparing eggplants. Fry, grill, or broil the slices as described on page 290. If frying, drain on paper towels. Arrange on a platter and dribble on the following dressing:

    Step 2

    Chop 3 or 4 garlic cloves and fry them over low heat in 1 tablespoon olive oil for moments only, until they just begin to color, then mix with 1/2 cup white- or red-wine vinegar. Serve garnished with chopped flat-leaf parsley.

Cover of Claudia Roden's The New Book of Middle Easter Food, featuring a blue filigree bowl filled with Meyer lemons and sprigs of mint.
Reprinted with permission from The New Book of Middle Eastern Food, copyright © 2000 by Claudia Roden, published by Knopf. Buy the full book on Amazon or Bookshop.
TagsSauceEgyptianNorth AfricanAfricanEggplantVegetableGarlicRoot VegetableSideMainDinnerVeganVegetarianGluten FreeNut FreeDairy FreeEasyCookbooks
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