Ingredients

　　

Step 1

This is a wonderful Egyptian way of preparing eggplants. Fry, grill, or broil the slices as described on page 290. If frying, drain on paper towels. Arrange on a platter and dribble on the following dressing:

　　

Step 2

Chop 3 or 4 garlic cloves and fry them over low heat in 1 tablespoon olive oil for moments only, until they just begin to color, then mix with 1/2 cup white- or red-wine vinegar. Serve garnished with chopped flat-leaf parsley.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf