Egyptian Fried Eggplant with Tomato Sauce - Mesa'ah

Method12 steps · about 30 min

1. 1

   Step 1: Wash the 1 pound purple eggplant and cut it into ¼-inch-thick discs.

   Uses 1 lb purple eggplant · Clean water, as needed to wash the eggplant

2. 2

   Step 2: Pour enough of the 6-tablespoon eggplant olive-oil supply into a large nonstick pan to coat its surface. Heat over medium-high heat, keeping the remaining oil for the following eggplant batches.

   Uses A portion of the 6 tbsp eggplant olive oil

3. 3

   Step 3: Once the oil in step 2 is hot, add a single layer of eggplant discs from step 1. Do not stack them. Fry until the underside is golden brown.

   Uses Hot pan and first portion of eggplant frying oil · First single-layer batch of sliced eggplant

4. 4

   Step 4: Turn the eggplant in the pan from step 3 with a fork. Fry the second face until golden and the slices are tender.

   Uses First eggplant batch and pan oil

5. 5

   Step 5: Lift the fried slices from step 4 onto a paper-towel-lined plate to drain. Repeat the single-layer frying and turning in steps 3–4 with the remaining discs from step 1, adding portions of the remaining 6-tablespoon eggplant oil supply as needed to coat the same pan. Drain each cooked batch on the plate. Set the collected fried eggplant aside when all the discs are golden and tender.

   Uses Fried eggplant to lift and drain · Retained frying oil in the pan · Remaining sliced eggplant · Remaining eggplant olive oil as needed for the next batches

6. 6

   Step 6: Finely chop the 4 peeled garlic cloves.

   Uses 4 garlic cloves, peeled

7. 7

   Step 7: Blend the 3 medium tomatoes, then strain them through a fine-mesh strainer. Keep the strained tomato puree for the sauce.

   Uses 3 medium tomatoes

8. 8

   Step 8: Heat the separate 1 tablespoon sauce olive oil in a nonstick pan over medium-high heat. Add the chopped garlic from step 6 and fry, watching closely, until medium brown.

   Uses 1 tbsp olive oil for the garlic sauce · Finely chopped garlic

9. 9

   Step 9: Add the 2 tablespoons white vinegar and the strained tomatoes from step 7 to the fried garlic and oil from step 8. Add the 2 whole hot peppers only if using them. Cook at a steady simmer for at least about 15 minutes so the flavours combine, stirring as needed.

   Cook the garlic-tomato sauce · 15 minUses Fried garlic and sauce olive oil · Strained tomato puree · 2 tbsp white vinegar · 2 hot peppers, optional

10. 10

    Step 10: Season the cooked garlic-tomato sauce from step 9 with salt and pepper to taste.

    Uses Cooked garlic-tomato sauce · salt and pepper to taste

11. 11

    Step 11: Add the drained fried eggplant from step 5 to the seasoned sauce from step 10. Cook together for another 2–3 minutes, checking after 2 minutes, until the eggplant is hot and coated in sauce.

    Warm the fried eggplant in the sauce · 2 minUses Collected fried and drained eggplant slices · Seasoned garlic-tomato sauce

12. 12

    Step 12: Serve the finished eggplant and tomato sauce from step 11 in 4 portions, with ready pita bread alongside if desired.

    Uses Finished mesaah eggplant and sauce · Ready pita bread, optional, for serving