Marinated aubergine

Marinated aubergine

By
From
Cairo Kitchen
Serves
4
Photographer
Jonathan Gregson

The dressing for this salad is quite potent. It is salty, spicy, acidic and quite garlicky. You cannot eat too many of these aubergines, but one or two alongside a meal is quite satisfying. Amusingly, in many local restaurants in Cairo the salad dressings are so strong that sometimes they are referred to as ‘whisky’.

Ingredients

Quantity Ingredient
500g slender black aubergines
vegetable oil, for frying
2 tablespoons sesame seeds

For the dressing

Quantity Ingredient
50ml white vinegar
1/2 lemon, juiced
2 tablespoons fresh coriander, chopped
2 tablespoons spring onion, sliced
1 tablespoon garlic, crushed
2 tablespoons fresh red chilli, finely chopped
2 tablespoons fresh dill
2 teaspoons chilli powder
1 teaspoon ground allspice
salt

Method

  1. Cut the aubergines in half lengthways, leaving the top attached.
  2. In a frying pan, sauté the aubergines in the oil, in batches if necessary, for 7 to 8 minutes until softened and slightly browned. Take out of the pan and drain on paper towels to remove the excess oil.
  3. In a separate bowl, combine all the dressing ingredients with 250 ml water and mix together well, seasoning to taste with the salt.
  4. Toss the warm aubergine in the dressing and leave to soak for 5 minutes.
  5. Toast the sesame seeds by placing in a dry frying pan and stirring for about 2 to 3 minutes until they turn golden brown. To serve the aubergine, garnish with the sesame seeds.
Tags:
Egyptian
Cairo
Middle
Eastern
street
food
restaurant
chef
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