When I started updating the blog I was surprised to find this recipe posted. This is something my mom makes when we have extra fried eggplants. It really simply and delicious. It is commonly known in Palestine as Mfasakha. I know it sounds complicated to say but it means torn apart in Arabic. So it is another eggplant dip to make along side mutabal and other eggplant dips I will be showing in later posts.
It is very simple to make, and for a healthier version, you can grill/bake the eggplants instead of frying it. The green chili is optional, if you don’t like it spicy then skip it.
Mfasakha dip can be served warm or cold. You can serve it straight away or keep it in the fridge for the next day.
You will need:
- 1 big eggplant,peeled and sliced
- 1 garlic clove, minced
- juice of one lemon
- 3 tablespoons olive oil
- 1 green chili, chopped (optional)
- salt, to taste
Prepare the eggplant. There are two ways, choose any you prefer:
The way shown in the photos is by deep frying the eggplants. To prepare it, lightly salt the eggplant slices and place it in a sieve for 15 minutes,this will help in releasing its liquids. Deep fry the eggplants until they are cooked through.
The other way is by brushing the eggplant slices with olive oil and salt. Then heat the oven and bake the eggplants until done.
Once the eggplants are cooked, slice it into cubes and place it in a bowl.
Add the minced garlic, chili (if using) and the lemon juice.
Then add the olive oil. Season the eggplant dip with salt and stir everything well together.
Serve with toasted pitta bread.
Happy cooking, and as we say in Arabic “Sahha Wi Afia”