Syrian Fried Eggplant with Tahini and Pomegranate

Name: Syrian Fried Eggplant with Tahini and Pomegranate
Prep time: PT20 minutes
Cook time: PT25 minutes
Total time: PT45 minutes
Yield: 4
Cuisine: Syria
Ingredients: 2 medium Eggplant (about 1 lb total, sliced into 1/2-inch rounds); 1 tbsp Salt (for drawing out moisture); 0.5 cup All-purpose flour (for dredging); 3-4 cups Vegetable oil (for frying); 0.5 cup Tahini; 3 tbsp Lemon juice (freshly squeezed); 1 clove Garlic (minced); 0.25 cup Water (or more, to thin tahini sauce); 0.5 cup Pomegranate seeds (for garnish); 0.25 bunch Fresh parsley (chopped, for garnish)

Badinjan Maqli bil Tahini wa Rumman

A delightful appetizer or side dish, this Syrian specialty features crispy fried eggplant slices generously drizzled with a creamy tahini sauce and sprinkled with vibrant pomegranate seeds and fresh parsley. It's a perfect balance of textures and flavors.

準備時間20 minutes

調理時間25 minutes

合計時間45 minutes

分量4

難易度Easy

オリジナル· Feb 8

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👨‍🍳 作り方

1
Arrange eggplant slices in a single layer on paper towels. Sprinkle generously with salt and let sit for 20-30 minutes to draw out excess moisture. Rinse the slices thoroughly under cold water and pat them completely dry with paper towels.
2
Place the flour in a shallow dish. Dredge each eggplant slice in the flour, shaking off any excess.
💡 プロのコツ: Ensuring the eggplant is very dry helps the flour adhere better.
3
Heat vegetable oil in a large skillet or pot over medium-high heat to about 350°F (175°C). Carefully add eggplant slices in batches, being careful not to overcrowd the pan. Fry for 3-5 minutes per side, until golden brown and crispy. Remove with a slotted spoon and drain on a wire rack set over paper towels.
4
While the eggplant fries, prepare the tahini sauce. In a small bowl, whisk together tahini, lemon juice, minced garlic, and 1/4 cup of water. Continue whisking, adding more water a tablespoon at a time, until the sauce reaches a smooth, pourable consistency.
💡 プロのコツ: The sauce might seize up initially; keep whisking and adding water gradually.
5
Arrange the fried eggplant slices on a serving platter. Drizzle generously with the tahini sauce.
💡 プロのコツ: You can also serve the tahini sauce on the side for dipping.
6
Garnish with fresh pomegranate seeds and chopped parsley. Serve immediately.
💡 プロのコツ: For an extra touch, you can add a sprinkle of sumac or a drizzle of olive oil.

調理履歴を記録する

💡 プロのコツ

✓Using a thermometer to monitor the oil temperature ensures perfectly crisp eggplant.
✓If you prefer a milder garlic flavor, you can roast the garlic clove before mincing it.
✓The tahini sauce can be made ahead of time and stored in the refrigerator. Whisk in a little more water before serving if it has thickened.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

Add a pinch of cumin to the tahini sauce for an extra layer of flavor.
For a spicier kick, add a pinch of red pepper flakes to the tahini sauce or sprinkle over the finished dish.