Betinjan maqli, or fried eggplant, is an easy, delicious, side dish of fried eggplant topped with parsley, garlic, and a hint of sumac. When preparing this dish I always double the amount of eggplant for my eggplant lovers; we never have leftovers!
Eggplants are used in many recipes in Palestine. This simple recipe tastes light and tangy and makes a great appetizer or side dish. Serve betinjan maqli with pita and enjoy! Sahtain!
- 2 large eggplants
- 1 cup chopped parsley
- 6 cloves of garlic; minced
- 1/2 tsp sumac
- pinch of salt
- vegetable oil
- 1 tsp olive oil
- Peel the 2 eggplants and cut them into cubes, adding a pinch of salt.
- Fry the eggplant cubes in vegetable oil until the eggplant is golden brown, then put on a paper towel to absorb the extra oil.
- Mix the eggplant with the chopped parsley, minced garlic and sumac, drizzle with olive oil and transfer to a serving dish.