Bathingan Bel Khal Wel Thome
This is a great starter for vegetarians. It is usually served as mezzeh. Also, it is a main dish for Egyptian Copts "Christians" during their fasting. They use it as a main dish or sandwiched.
Ingredients
500 g eggplant
½ cup white vinegar
5 cloves garlic crushed
corn oil for frying eggplant
Directions:
Peel and slice eggplant. Soak in salted water to prevent discoloration.
Heat frying oil and fry eggplant until light brown. Put on paper towels to drain excess oil.
Prepare sauce by putting vinegar and crushed garlic in a jar, close and shake well.
You can either serve sauce on the side or poured over fried eggplant or you can also serve it with yogurt salad.
Serve hot, cold or at room temperature