Deep fried eggplant in yoghurt salad
2-3 medium long eggplants (cubed, skin on)
2 Pita loaves (cubed)
1 kg plain yoghurt
2 tsp minced garlic
1/2 cup assorted fried pine nuts and halved almonds
2 tbsp parsley leaves (torn or chopped)
2 tbsp green coriander leaves (torn or chopped)
Juice of three lemons
Salt (to taste)
Oil for deep frying
1 tbsp butter
In a large glass bowl; stir yoghurt, garlic, lemon juice and salt (to taste). Divide equally among two containers; one of which to be your serving dish. Cover both and leave aside. Cube bread by means of a pair of scissors. Pour enough oil in a frying pan or skillet; to deep fry bread cubes. Remove on kitchen paper towels; with a slotted spatula. If oil remaining after frying bread is still clean; use it to deep fry eggplant, adding some more fresh oil; if needed. Remove with a slotted spatula; when golden brown. Try to gently drain from excessive oil on spatula, as much as possible; when removing them out and immediately add them to the yoghurt in the serving dish. Do not use any kitchen paper towels to drain fried eggplant. When all quantity is added to yoghurt in serving dish; add bread on top. Mix gently then pour remaining half of yoghurt over mixture. Fry nuts in butter and a dash of oil then pour, on top of yoghurt; with hot butter. Sprinkle parsley and coriander. Serve aside as a salad with fried or grilled meat, chicken or other vegetables.
*A version of this article appears in print in the 20 October, 2022 edition of Al-Ahram Weekly.