Betingan bel Khal wal Tom

December 9, 2011

Ingredients

Preparation

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.

TagsSauce Egyptian North African African Eggplant Vegetable Garlic Root Vegetable Side Main Dinner Vegan Vegetarian Gluten Free Nut Free Dairy Free Easy Cookbooks

Recipe notes

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