This beloved Levantine vegetable dish is creamy, crispy and comforting
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Why does it work
- The ointment of the eggplants distinguishes excess moisture and helps him to cook more evenly and tan.
- The roast of the eggplant gives him a bad creamy texture.
- This dish is a celebration of the contrasts: sweet, velvety eggplants seems in addition to spicy yogurt, crispy pita, fresh herbs and juicy pomegranate grains.
- Adding Tafini to yoghurt sauce gives it an intensely nutty and hearty taste.
I find some flavor combinations that are as delicious as silky eggplants with crunchy yogurt. Add crispy bread, fried nuts, some pomegranate seeds and the expression “greater than the sum of its parts” is not a cliché, but a precise description. I may be biased, but I’m not alone. If you say the word fate from Levante (Lebanon, Syria, Syria, Palestine or Jordan), the first version that comes to mind is Chickpeas fattea.
As with most Arabic meals, everyone has their own way to do it (and of course their is always “the best way”). Some differences are subtle: how much tahini goes to yoghurt sauce, whether the aubergine peeled, what it is garnished and the relationship from bread to sauce to aubergines. Others are more pronounced, e.g. B. whether it should contain tomato sauce, whether it should be vegetarian or whether you use baby -auberginen, which are layered with a deconstructed version with seasoned eggplants and everything.
The recipe here is for the most fundamental vegetarian version of aubergine fittnh, and I recommend you to start with it. It is a version with which you can really try every component – there is no tomato sauce that can compete with the eggplant or the meat to overwhelm the creamy components – and to understand how they all come together to create a celebration on the palate. As soon as you have learned how to make this basic version, there are many instructions. Some add the fried eggplant to a tomato sauce, which is often mixed with pomegranate melace and is seasoned with garlic and sometimes onions. In non-vegetarian versions, chefs simmered lamb or beef in a tomato sauce before layers of roasted pine nuts, grenade and fresh herbs such as parsley with pita, fried eggplants, yoghurt and a set of roasted pine nuclei. This, in turn, is an abbreviation of a older, more traditional court in which Baby -Auberginen are filled with fried meat, onions and pine core, which are cooked in tomato sauce and completed with yogurt and crispy bread.
Serious food / May Kakish
But back to the details of our recipe here. I recommend cutting the eggplant into two -inch cubes while shrinking while frying, and this results in the perfect pieces with a bite size. Roasted or air fried aubergine is a completely decent replacement, but if you have time or energy, the roast delivers with the most delicious results: it turns the eggplants lush and creamy, a contrast to the crispy bread below. Just make sure that you salt the eggplant cubes first, as this pulls excess moisture out and can brown them quickly and evenly. The Aubergine variety Matters less than its quality. Use everything that looks best on the market, whether Globe, Italian or long aubergine in Japanese style. You want smooth, firm fruits; Avoid mature eggplants that start softening or developing injured spots because they can be uncomfortably bitter and shabby.
As for the bread, I go back and forth whether I can do it in the oven (which you can do days in advance) and fry. Since I already fry the eggplant, I usually only throw the cutting pot in the same oil as soon as the eggplant is finished. The result is dangerously good: crispy, golden and weakly seasoned with the rich earthiness of the eggplant.
As soon as you have fried the eggplants and bread, you just have to form. The beauty of this court lies in both its adaptability and the forgiving nature: there is almost nothing that you can do that the timeless, delicious combination of silky fried aubergine messes up with a creamy, spicy yogurt, crispy fried pit and roasted pine seeds.
This beloved Levantine vegetable dish is creamy, crispy and comforting
Cooking mode
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For the bread:
4 Ounce ((113 G))) PitaHomemade or bought in the shop, cut into 3/4 inch squares (squares2 Cup) see notes
For the yoghurt sauce:
1 1/2 Cup tense yoghurt yogurt yoghurt (Greek nature) ((14 Ounce; 396 G)))
1 tablespoon ((15 ML))) Tahini
2 tablespoon ((30 ML))) Lemon juice out of 1 medium lemon
2 Mean values Garlic ((10 G), finely grated
1/2 teaspoon Diamond crystal kosher salt; Use half as much of the volume for table salt
For the Aubergine:
2 large Eggplant (to 40 Ounce; 2 1/2 pound)))
Kosher salt
6 Cup ((1.4 L))) neutral oilLike vegetables or rapeseed, to roast
For the set:
3 tablespoon Pine nuts or almond almonds (approximately 1/2 ounce; 16 G)))
2 tablespoon ((30 ML))) Olive oil outdoor virginto roast
Red pepper flakesTo garnish (optional)
Pomegranate seedsTo garnish (optional)
Chopped parsley chopped leafTo garnish (optional)
Set the oven shelf to the medium position and earn the oven to 175 ° C to 350 ° F.
Assign the Pita on a 13- x 18-inch baking sheet and occasionally bake it until you are crispy and darken for about 15 minutes.
Serious food / May Kakish
Cut each eggplant lengthways into half. Cut every part of the eggplant in half again in half and then cut each strip into 2-inch cubes. Place the diced eggplant in a large column that is placed over a bowl or sink, sprinkle with salt and leave it with salt until the eggplant is fine with water.
Serious food / May Kakish
Prepare the yogurt sauce: In a medium -sized bowl yogurt, tahini, lemon juice, garlic and salt to combine. Keep until use.
Serious food / May Kakish
Prepare the supplement: Line a plate with paper towels; set aside. In a small stainless steel, carbon steel, cast iron or not -CLICK pan, 2 tablespoons of olive oil and pine seeds over medium heat and cook with constant stirring until they are only slightly golden, 1 minute. Immediately remove the nuts on the prepared Tellelblattplatte. set aside.
Serious food / May Kakish
For the Aubergine: Heat 2 to 3 inches of oil in a large wok, Dutch oven or pot until it is registered on an immediate reading or a clip-on thermometer by 175 ° C (175 ° C).
Place a 13-inch baking sheet with paper towels. Place drained eggplant cubes on the baking sheet lined with paper towel and dry with paper towels.
Serious food / May Kakish
Line a large plate with paper towels; set aside. Work in batches to avoid overcrowding, eggplant to low golden brown, and occasionally stir for about 10 minutes. Set the heat as required to maintain the oil temperature. Remove the eggplant on paper towel with a slotted spoon or spiders and have it dripped. Return oil to 175 ° C and repeat this with the rest of the eggplant.
Serious food / May Kakish
Put together: Arrange bread directed on a large serving plate. Top with fried eggplant, followed by a thin layer of yoghurt sauce. Garnish with roasted pine core, red pepper flakes or pomegranate seeds if you use, and parsley. Serve immediately.
Serious food / May Kakish
Special equipment
13- x 18-inch baked sheet; Sieve; Sweet; Small stainless steel, carbon steel or cast iron pan; Large wok, Dutch oven or pot; Immediate reading thermometer; Slotted spoon or spider skimmer
Notes
If you use fat Pita, divide the bread apart before cutting into squares.
To fry the pita after frying the eggplant, they line a large plate of paper towels. set aside. With a spider skimmer or a slit spoon, carefully insert the pita in hot oil. If necessary, work in batches, fry with a spider skimmer or a slit spoo to stir and stir until golden brown for 1 to 2 minutes as required. Transferred the pita on paper -covered plate; Repeat this with the rest of the Pita as required.
This dish is traditionally done with fried eggplant. As mentioned above, however, you can easily fry the eggplants at 190 ° C (190 ° C). If air roast or roast, the eggplant don’t have to salt. Throw the eggplant cubes with enough olive oil to spice them generously with salt and air roast or stir until golden brown.
Make-based and storage
Bread can be roasted or fried up to 3 days in advance. After cooling, bread can be stored in an airtight container at room temperature.
The yoghurt sauce can be prepared up to 1 day in advance and cooled in an airtight container.
As soon as it is fried and cooled, the aubergines can be cooled in an airtight container for up to 3 days and heated in an oven of 350 ° F (175 ° C), air roast or microwave. Alternatively, eggplants can sit at room temperature for up to 3 hours after frying.
Pine nuts can also be fried in advance and stored in an airtight container at room temperature.
However, as soon as it has been assembled, the court is best consumed immediately. Remains do not hold well and the bread becomes extremely moist.
