Sample a recipe from Arabian Delights from A Royal Wedding Menu: Eggplant, Tomato, and Chili Pepper Salad ( Salata Bat njan bil Tomatum wa Filfil) This is a hot and healthy salad that takes only minutes to prepare. It works well on buffets or as a simple side dish during a busy weeknight. When choosing eggplants, look for small ones with smooth, shiny skin and no bruises. Tomatoes should be bright red, firm, and kept outside of the refrigerator to yield the best flavors. 2 1/2 cups canola oil, divided 4 small (4- to 5-inch-long) eggplants, sliced into 1/4-inch-thick slices 4 roma tomatoes, sliced into 1/4-inch-thick slices 3 green chili peppers, seeded 1/4 cup distilled white vinegar Salt, to taste Freshly ground black pepper, to taste Pinch of chili powder or paprika Plain yogurt for garnish, if desired Heat 2 cups canola oil in a large frying pan over medium heat. When oil is hot, carefully lower eggplant slices into pan. Do not crowd skillet. Fry eggplant 3 to 5 minutes per side until lightly golden and cooked through. Remove with a slotted spoon and place onto a platter lined with paper towels. Continue with remaining eggplant. Fry roma tomatoes in the same manner and place onto a platter lined with paper towels. Fry chili peppers in the same manner and place onto a platter lined with paper towels.
Whisk remaining 1/2 cup canola oil, vinegar, salt, pepper, and chili powder or paprika together in a small bowl to form a dressing. Place fried eggplant, tomato, and pepper slices onto a large serving platter. Top with dressing. Taste and adjust seasonings if necessary. Serve at room temperature. Serves 4.
