The results were suprisingly tasty, and not at all spicy. The jalapenos just added a depth of flavor to the dish. David served these with a dollop of Fage Greek yogurt just in case I needed to cool down. The yogurt made a great dip for the eggplant, and I would recommend that you do the same. Our garden is producing so much eggplant, and so many jalapenos, its wonderful to find a recipe that uses them together to such good effect.
Fried Eggplant with Hot Chiles
(adapted from The Arab Table by Mary Bsisu)
Ingredients
3 lbs eggplants (we used a mixture of varieties
from the garden)
1 clove garlic, smashed
1 TB fresh lemon juice
1 TB white vinegar
1 C vegetable oil
4-6 jalapeno peppers
ground sumac for garnish
Fage yogurt
Procedure
- Remove eggplant skins with vegetable peeler, leaving a few thin strips of skin on each.
- Cut eggplant into 1/2" thick circles.
- Combine garlic, lemon juice and vinegar. Set aside.
- Heat vegetable oil over high, then fry eggplant slices until edges darken and centers are golden brown, about 4 minutes per side. Transfer to paper towels to dry.
- Make a slit in each jalapeno and remove seeds. Then fry them in the same oil used for the eggplants. Remove when the peppers blister and turn white all over. Transfer to paper towels to dry.
- Mix eggplant slices with the lemon garlic sauce. Add the fried jalapenos. Sprinkle with sumac
- Serve with warm pita and yogurt on the side.
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