Two or three eggplants weighing about 1 1/2 pounds total serve 6 people as a mezze or as an accompaniment to poultry or meat. Cook them in one of the following ways to serve hot or cold. Slices are generally about 1/3 inch thick.

　　

Ingredients

　　

To Fry

Step 1

Slice the unpeeled eggplants. Salt them for 1/2 hour, rinse them, and pat them dry with paper towels. Deep-fry in about 1/3 inch very hot vegetable or bland olive oil until browned and soft when you prick them with a fork, turning them over once. Drain on paper towels.

　　

Step 2

As fritters in a light batter: For the batter, pour 3/4 cup sparkling water gradually into 3/4 cup all-purpose flour, whisking vigorously, then beat in 2 tablespoons vegetable oil and a little salt. Leave for 1/2 hour, then beat an egg white until stiff and fold it into the batter. (A Tunisian batter is 2 eggs beaten with 3 tablespoons flour.) Dip the eggplant slices in the batter and deep-fry till crisp and golden and soft within, turning over once. Drain on paper towels.

　　

To Broil

Step 3

Peel the eggplants, then slice (they should be peeled because the skins remain tough when they are broiled). Brush the slices generously with vegetable or olive oil and cook on the barbecue or under the broiler for 6–8 minutes, turning over once.

　　

To Grill

Step 4

Peel the eggplants, then slice (they should be peeled because the skins remain tough when they are grilled). Brush the slices generously with vegetable or olive oil and cook on an oiled grill for 6–8 minutes, turning over once.

　　

To Roast

Step 5

Peel the eggplants, then slice them (they should be peeled because the skins remain tough when they are roasted). Place the slices on a piece of foil and brush generously with vegetable or olive oil. Cook in a preheated 475°F oven until lightly browned and soft inside.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf