Salatat Bazinjan Eswed Bel-Filfil
(Eggplant and Chili Pepper Salad)
-
- 4 eggplants
- 4 tomatoes (cut in rings)
- 3 green chili peppers
- 1/2 cup white vinegar
- 1/2 cup corn oil
- 1/2 t. ground black pepper
- salt
Wash, peel, and cut the eggplant into medium sized rings. Put in a sieve,
sprinkle with salt. Leave for half an hour, then wash off the salt and drain.
Dry with towel and fry each piece on both sides until golden brown. Place on
paper towels to soak up the excess oil. Fry the tomato rings. Place the eggplant,
followed by tomato rings on a plate. Clean the chili peppers by cutting off the
stalk and removing the seeds, Wash, dry, cut into rings and fry. Place on top of
the tomato rings. Mix the vinegar, salt and pepper together and pour over the
vegetable rings. Serve chilled.
Recipe from "Saudi Arabia Magazine" (an official publication of the
Information Office of the Royal Embassy of Saudi Arabia), Spring 1995
1995 Christina Al-Sudairy · www.sudairy.com