The Moro Cookbook
Aubergines with Garlic, Mint and Chilli
Page 42
Cuisine: Middle Eastern | Course Type: Appetizers
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Recipe Reviews
friederike from Berlin,
Very, very delicious, and could have been great if there hadn't been this excessive use of oil.
According to the recipe, you're supposed to fry the aubergines in 750ml of sunflower oil. That's deep-frying rather than frying, is my impression. I tried to use more oil than my instincts would allow me, and I estimate that I used about 200-300ml of oil. I didn't serve the dish until the following evening, by which time I had to drain the aubergines from an enourmous amount of oil three times. Seriously - next time just brush them with a little oil as you're used to and you'll be fine. Similarly, I didn't get why they specified 5 tablespoons of olive oil for frying a mere three garlic cloves. You'd suspect they have friends in the oil business.
Other than that, it was a really delicious and intriguing dish. It reminded of the Courgette, Chilli and Mint Pizzas I made a while ago (and I could have sworn they were made with aubergine instead of courgette!). Serves several as a part of a Mezze table, serves two as a Vegetarian main dish (in the latter case, you might consider serving it with some yoghurt; in the former case I assume your Mezze table will feature something yoghurty anyway).
And don't eat this before going on a date. Or dancing class. Or conducting salary negotiations. Well, you get the point...
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