Recipe for Eggplant Fareed
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    Serves 6
    Preparation time: 10 minutes
    Eggplant stands-30 minutes
    Cooking time: 6 minutes Prepared dish chills for 3 hours


    2 small eggplants, peeled and cubed
    1 teaspoon salt
    6 tablespoons olive oil
    1 tablespoon garlic, minced
    1/4 cup onion, minced
    2 tablespoons lemon juice
    2 tablespoons fresh parsley, chopped
    1/2 pint Greek yogurt

    1 tablespoon chopped fresh mint for garnish
    as needed thinly sliced whole grain dark wheat bread


    Put the eggplant cubes in a non-metallic colander. Salt cubes lightly, then cover colander with a cloth and rest over a plate (or in the sink) for 30 minutes.

    Drain eggplant thoroughly and dry on absorbent paper.

    Heat 1/2 the oil in a frying pan. Add the eggplant and sauté over moderate heat until tender, about 6 minutes. Remove from heat.

    In a mixing bowl, combine the sautéed eggplant, garlic, onion, lemon juice and remaining olive oil. Toss until well mixed.

    Stir in the parsley and yogurt. Adjust seasonings.

    Transfer the eggplant to a serving bowl, cover and refrigerate for at least 3 hours.

    Serve at room temperature, garnished with chopped fresh mint and accompanied with dark wheat bread.