Middle_Eastern
Middle Eastern - Salads and Sides
Ali Nazik Salad / Side
Chef's Menu Description
Crisp seasonal garden leaves and fresh vegetables tossed in a vibrant house dressing, finished with toasted seeds and fresh herbs.
Ingredients
- • 2 large aubergines
- • 2 cups thick strained yogurt
- • 2 garlic cloves, minced
- • 1 tbsp olive oil
- • 2 tbsp butter
- • 1 tsp Aleppo pepper
- • 3/4 tsp salt
Preparation Steps
1
Phase 1
Prick the aubergines and char over an open flame or under a hot grill until collapsed.
2
Phase 2
Steam the aubergines 10 minutes in a covered bowl, then peel and let the flesh drain 20 minutes.
3
Phase 3
Finely chop the aubergine flesh.
4
Phase 4
Beat the yogurt with the garlic and salt until smooth.
5
Phase 5
Fold the aubergine into the garlic yogurt and spread on a serving plate.
6
Phase 6
Brown the butter with the Aleppo pepper and olive oil, then drizzle over the top.
7
Phase 7
Serve slightly chilled or at room temperature with warm bread.