This Egyptian Eggplant recipe is next level! | Making Vegan Egyptian food w/ my Aunt EP.02

tahini

🥗Healthier: sunflower seed butter

💰Cheaper: peanut butter

Sunflower seed butter is nut-free and more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

garlic

🥗Healthier: garlic powder

💰Cheaper: onion powder

Garlic powder provides flavor without fresh garlic's cost.

lemon juice

🥗Healthier: lime juice

💰Cheaper: vinegar

Vinegar offers acidity at a lower price.

Wash the eggplant thoroughly and do not peel it.

Slice the eggplant, green pepper, and tomatoes.

Sprinkle salt on the vegetables to maintain color and texture.

Heat grape seed oil in a frying pan until hot.

Fry the eggplant slices in the hot oil until golden brown on both sides.

Remove the eggplant from the oil and drain on a strainer.

Fry the green pepper in the same oil until softened, then remove it.

Reduce the oil in the pan and add a couple of drops of oil to fry the garlic.

Add white vinegar to the garlic in the pan.

Add the tomatoes to the garlic and vinegar mixture and let soften for about five minutes.

Combine the fried eggplant, green pepper, and tomato mixture, stirring once.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens