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All pictures and texts in this web page are the property of nomaallim.com. Any use of any part of those contents without the written consent of nomaallim.com shall be subject to legal procedures as per international and local laws in the concerned country. Using the name "nomaallim" or "nomaallim com" or "nomaallim.com" in the text describing the unauthorized copied content shall not constitute an exception and shall be sanctioned in accordance to the effective laws and proceedings.
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DISCLAIMER:
Our pictorials are of informative nature and do illustrate works carried out by ourselves at our own premises for our own use and satisfaction. Readers who envisage to carry out similar works inspired by the below method shall do this at their own risks and liability. |
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This dish is part of the famous Lebanese Meze (Meza, Mezza, Mezze) |
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WHAT YOU NEED
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Cut the eggplant in cubes without peeling it.
Put the corn oil in a pan, add the eggplant cubes, salt and cook covered at medium heat then low heat until the eggplant is done and enough juice is there. This takes only a few minutes.
Let them cool down to room temperature, meanwhile cut the tomato and onion as shown in medium chunks.
Put the eggplant cubes with a little juice in a bowl, then add on top the onions and tomato. Do not mix.
Put the salad in the fridge for an hour then add the olive oil and lemon juice before serving.
Put the corn oil in a pan, add the eggplant cubes, salt and cook covered at medium heat then low heat until the eggplant is done and enough juice is there. This takes only a few minutes.
Let them cool down to room temperature, meanwhile cut the tomato and onion as shown in medium chunks.
Put the eggplant cubes with a little juice in a bowl, then add on top the onions and tomato. Do not mix.
Put the salad in the fridge for an hour then add the olive oil and lemon juice before serving.
Bon appétit !
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