Middle_Eastern
Middle Eastern - Salads and Sides
Karniyarik 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
- • 4 slim aubergines
- • 2 onions, finely chopped
- • 2 tomatoes, diced
- • 3 garlic cloves, thinly sliced
- • 1/2 cup olive oil
- • 2 tbsp pine nuts
- • 1/4 cup chopped flat-leaf parsley
- • 1 tsp sugar
- • 1/2 cup water
Preparation Steps
1
Phase 1
Peel the aubergines in stripes and halve lengthwise, then salt them for 20 minutes and pat dry.
2
Phase 2
Fry the aubergine halves cut-side down in half the olive oil until golden, then transfer to a wide pan cut-side up.
3
Phase 3
Soften the onions, garlic, and pine nuts in the remaining oil, then add the tomatoes and sugar and cook 5 minutes.
4
Phase 4
Open a groove along each aubergine half and pile in the filling.
5
Phase 5
Add the water, cover, and simmer gently for 30 minutes until the aubergines are completely tender.
6
Phase 6
Serve at room temperature, scattered with parsley, as part of a vegetable mezze spread.