Bitinjan Makli bi Toum (Fried Eggplant with Garlic Sauce)
The Quirky Foodster Team
Ingredients
- Medium eggplants, sliced into 1 cm (1/2 inch) rounds — 2
- Vegetable oil, for frying — 60 ml (1/2 cup)
- Toum (garlic sauce) — 120 ml (1/2 cup)
- Tomato, sliced — 1
- Chopped parsley — 2 tbsp
- Salt — to taste
Method
- Salt the eggplant slices and leave for 15 minutes to draw out excess moisture, then pat dry.
- Heat the oil in a frying pan and fry the eggplant slices in batches for 2-3 minutes per side until golden and tender.
- Drain on paper towels to remove excess oil.
- Arrange the fried eggplant on a plate or inside flatbread, drizzle generously with toum.
- Top with tomato slices and parsley before serving.
Introduction: Sold from street carts in Syrian summer markets, crisp fried eggplant slices doused in whipped garlic sauce are a beloved handheld snack, often stuffed into bread for an easy, satisfying street food meal.
Cultural Background: Sold from street carts in Syrian summer markets, crisp fried eggplant slices doused in whipped garlic sauce are a beloved handheld snack, often stuffed into bread for an easy, satisfying street food meal.
Tips: Salting the eggplant first reduces bitterness and oil absorption. Serve immediately while still hot and crisp for the best texture.
Variations: Stuff into khubz halabi with pickles for a handheld sandwich. Add a drizzle of pomegranate molasses for extra tang.
Storage: Best eaten fresh; leftovers can be refrigerated for 1 day but will soften.
Reheating: Reheat briefly in a hot dry pan to restore some crispness.
FAQs:
Q: Can I bake the eggplant instead of frying?
A: Yes, brushing with oil and baking at 220°C (425°F) for 20 minutes gives a lighter alternative.
Q: What is toum made of?
A: Toum is a garlic sauce made by emulsifying garlic, oil and lemon juice into a thick, fluffy paste.
- Medium eggplants, sliced into 1 cm (1/2 inch) rounds — 2
- Vegetable oil, for frying — 60 ml (1/2 cup)
- Toum (garlic sauce) — 120 ml (1/2 cup)
- Tomato, sliced — 1
- Chopped parsley — 2 tbsp
- Salt — to taste
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