I’m not sure if I have mentioned but in love with Arabic cuisine. I have been lucky to visit four arabic countries and I loved all of them. I spent more than one month in Egypt many years ago, and even if I was not so curious about cooking than traveling and adventures in that time I absolutely remember the street where I ate the best sandwiches ever in my life and drank dozen of smoothies squeezed from very-very fresh fruits. After then I was in Jordan two times. The last visit was in the middle of Ramadan so I remember I was strive to death from sunrise to dawn as I was pregnant. But before that I tried all famous specialities I was advised.
This aubergine salad is a sweet memory from my twenties: I lived in student hostel for many years where we had a shared kitchen. Many lovely arabic medical students stayed there, too and as they spent many years without visiting home, they often cooked traditional arabic foods. We always discussed that arabic cuisine is something special, and they insisted on taste their creation immediately. All of them were fantastic fragrant and inviting but among them this aubergine salad was the number one to me up to now. When the first arabic take-away was opened I often bought this there, and then I learned to make myself. It’s absolutely easy-peasy!
1 middle sized aubergine
oil for frying
200 gr natural yogurt
half of unwaxed lemon zest and juice
1 mashed garlic
a good handful of flat leaf parsley
some drops of olive oil
- Wash and trimm aubergine then dice nicely. Add some salt and mix with your hands evenly. Set aside for about 30 minutes.
- Heat the oil in a frying pan. When hot enough add the diced aubergine and fry until golden and crispy.
- Lift out of the pan and take on a plate covered with a piece of kitchen towel. Leave to cool completely.
- Mix the yogurt with lemon zest, mashed garlic, lemon juice and finely chopped parsley. Add the aubergine and mix well with a spoon. Keep in the fridge until served.