Fried aubergine m'tabbal with tomato & coriander salsa (M'tabbal bitinjan makli) from Boustany: A Celebration of Vegetables from my Palestine (page 127) by Sami Tamimi

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Notes about this recipe

  • rmardel on September 16, 2025

    For me, this dish alone is worth the price of the book. I would drive out of my way to eat it in a restaurant; I will certainly make it again. The recipe does require some forethought, but is otherwise quite easy, and the end result is worth more than the effort expended. I loved the layering of textures and flavors. Most of the eggplant goes into the yogurt/tahini sauce, becoming creamy and richly satisfying, while the remaining eggplant is tossed with the tomato and lemon juice to make the salsa. I found neither the yogurt nor the tomato salsa needed additional salt, although the recipe does mention adding more. The resulting salad was richly satisfying, simultaneously crave-worthy and also satiating. It work beautifully as part of an assortment of salads or solo as a lunch or supper.

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