The weekend is finally here, and so is the summer heat, which is why I prepared this fresh dish with aubergines/eggplants! I love this dish, as it reminds me of my summer’s at my grandmother’s house. We used to prepare this dish in the garden, where we had a little shaded cooking corner. It’s fairly simple, and great when accompanied with some homemade khobz (bread).
I am also participating in Fiesta Friday today! I’ve missed quite a few of these amazing Fiesta’s created by the wonderful host Angie from The Novice Gardener, but I couldn’t miss this week’s as it is Fiesta Friday #80!! If you haven’t joined Fiesta Friday yet, I really encourage you to join the weekend fiesta with wonderful recipes and bloggers.
- 3 large aubergines/eggplants
- 8 cloves of garlic
- 1 teaspoon of caraway powder
- 1 teaspoon of cumin powder
- 1 tablespoon of red sweet paprika
- A pinch of salt
- A pinch of black pepper
- Sunflower oil
- Balsamic vinegar
- Wash and cut the aubergines lengthwise.
- In a large frying pan add the sunflower oil (not too much).
- Fry the aubergines slices until they become golden brown and put them in a colander.
- In the same pan add the chopped garlic, the caraway powder, the cumin powder, the red sweet paprika, the salt and the black pepper.
- Stir with a wooden spoon all the ingredients together and add the aubergines slices.
- Cook for 5 minutes and finally drizzle with vinegar.
- Transfer the aubergines to an oven dish and refrigerate until the following morning.
- Serve as an entrée or between two slices of toasted bread.
This dish is delicious in summer, spicy with the addition of garlic and sour with the vinegar.
PS: This dish can be eaten warm, but trust me it is much better after a few hours inside the refrigerator.