The weekend is finally here, and so is the summer heat, which is why I prepared this simple, fresh dish with aubergines/eggplants! I love this dish, as it reminds me of my summer’s at my grandmother’s house. We used to prepare this dish in the garden, where we had a little shaded cooking corner. It’s fairly simple, and great when accompanied with some homemade khobz (bread).
I am also participating in Fiesta Friday today! I’ve missed quite a few of these amazing fiesta’s created by the wonderful host Angie from The Novice Gardener, but I couldn’t miss this week’s as it is Fiesta Friday #80!! If you haven’t joined Fiesta Friday yet, I really encourage you to join the weekend fiesta with wonderful recipes and bloggers.
Serves: 4
Ingredients:
- 3 large aubergines/eggplants
- 8 cloves of garlic
- 1 teaspoon of caraway powder
- 1 teaspoon of cumin powder
- 1 tablespoon of red sweet paprika
- A pinch of salt
- A pinch of black pepper
- Sunflower oil
- Balsamic vinegar
Procedure: (simple)
- Wash and cut the aubergines lengthwise.
- In a large frying pan add the sunflower oil (not too much).
- Fry the aubergines slices until they become golden brown and put them into a colander.
- In the same pan add, the chopped garlic, the caraway powder, the cumin powder, the red sweet paprika, the salt and the black pepper.
- Stir with a wooden spoon all the ingredients together and add the aubergines slices.
- Cook for 5 minutes and finally drizzle with vinegar.
- Transfer the aubergines into an oven dish and refrigerate until the following morning.
- Serve as an entrée or between two slices of roasted bread.
This dish is delicious in summer, spicy with the addition of garlic and sour with the vinegar.
Bon Appétit!
PS: This dish can be eaten warm, but trust me it is much better after a few hours inside the refrigerator.
