The next leg of my vacation took me from London to Cairo. When I arrived all I kept looking for was Falafel ( I am not even a big Falafel fan) We went to this great restaurant and had the full spread of Egyptian Food. I finally had my falafel, but was so concentrated on eating my Fried Garlic Eggplant- I didn’t eat the falafel! Before I left the restaurant I had to ask how this was made.
1/2 Pound of Eggplant (1/3 inch Slices)
2 Tomatoes
3 Tablespoons of White Vinegar
2 Lemons
12-14 gloves of crushed garlic
1/4 Cup Olive Oil plus 2 teaspoon
Salt and Pepper
Prep sliced eggplant by sprinkling salt and a little lemon juice over the eggplant. (let stand for about 5 minutes) In a large frying pan heat the 1/4 Cup of Olive Oil and fry eggplant on both side until lightly browned. In a separate bowl mix Vinegar, Rest of Lemon juice, garlic, olive oil and salt and pepper.
Slice Tomatoes (if there are a lot of seeds remove some of them) place eggplant and in Vinegar mixture and let sit in it for about ten minutes, then remove and ready to serve.