Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   To prepare the eggplant, boil 2 medium eggplants (approximately 700 grams) in a large pot of lightly salted water for 15-20 minutes until tender but not mushy, then remove them and allow to cool completely.

2. 2

   Once cooled, make a slit lengthwise down each eggplant without cutting all the way through, creating a pocket for the stuffing.

3. 3

   For the stuffing, in a small bowl, combine 4 minced garlic cloves (approximately 20 grams), 2 finely chopped fresh chilies (approximately 10-15 grams), 1/4 cup fresh lemon juice (60 ml), 1 tablespoon white vinegar (15 ml), 1 teaspoon ground cumin (2 grams), 1/2 teaspoon salt (3 grams), and 1/4 cup finely chopped fresh parsley (approximately 10 grams), mixing until well combined to form the fermenting paste.

4. 4

   Carefully stuff each eggplant with approximately 1-2 tablespoons of the prepared fermenting paste, ensuring the mixture is well distributed within the pocket, and arrange the stuffed eggplants in a glass container; pour any remaining paste and 1/4 cup water (60 ml) over them to initiate the fermentation process, then cover and refrigerate for at least 24 hours to allow flavors to meld and deepen.

5. 5

   To prepare the spicy potatoes, peel and dice 4 medium potatoes (approximately 600 grams) into 1-inch (2.5 cm) cubes, and heat 3 tablespoons of olive oil (45 ml) in a large skillet over medium-high heat.

6. 6

   Add the diced potatoes to the hot oil and fry them for 10-12 minutes until golden brown and tender, stirring occasionally, then add 1/2 finely diced large onion (approximately 75 grams), 2 minced garlic cloves (approximately 10 grams), and 1 finely chopped fresh chili (approximately 5 grams) and continue to cook for another 5 minutes until the onion softens.

7. 7

   Stir in 1/2 teaspoon ground cumin (1 gram), salt, and black pepper to taste, and finally fold in 1/4 cup finely chopped fresh cilantro (approximately 10 grams) just before removing from heat.

8. 8

   Serve the fermented eggplant at room temperature alongside the hot spicy potatoes for a complete and flavorful Egyptian meal.