Normally, this dish is made up of thick slices of eggplant, fried in olive oil and smothered in a garlicky yogurt sauce. This version used extra thin slices (I finally got the hang of the mandoline), fried in olive oil then dried up in the microwave for 30 seconds to a minute; the microwave crisps them up and the excess oil is blotted out.
The sauce is simply yogurt, with a touch of garlic paste, a mere teaspoon of pomegranate molasses and a generous tablespoon of tahini.
INGREDIENTS: 6 servings
- 4 eggplants or about 1 1/2 pounds
- Olive oil, as needed
- Salt, as needed
- For the sauce: 1 cup of yogurt
- 1 tablespoon of tahini
- 2 cloves of garlic mashed with 1/2 teaspoon of salt in a mortar till pasty
- 1 teaspoon of pomegranate molasses
- 1/4 cup of fresh pomegranates (optional)
- Peel the eggplants with a potato peeler; slice in very thin slices and sprinkle with salt. Let the salt drain out the bitter juices for at least 30 minutes. Pat them dry and fry in some olive oil (add only as needed, 1/4 cup at a time), on both sides till browned. Pat dry and microwave for 30 seconds, and maybe another 30 seconds if they are not crisp yet. Doing this step in batches is easier.
- Prepare the sauce by mixing all the ingredients; serve with the sauce as a dip.