FRIED EGGPLANT WITH A TOMATO AND ONION CHILLI SALSA
4-5 eggplants sliced and salted
2 large onions sliced into wedges
1.5 kg tomatoes peeled and chopped
1 tablespoon of chili paste
½ cup water
Fry your eggplants until brown on both sides then put in a strainer to drain excess oil.
In a pan, put a tablespoon of olive oil and fry u
Your onions until translucent.
Add your tomatoes, salt and pepper. Add your water And your chili and allow to cook for 15min. Then take ½ the mixture out.
Spread the remaining mixture in the bottom of the pan and add a layer of eggplant and then top with another layer of salsa. Serve with pita bread
Recipe and photo: Dalal Al Boush
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