A traditional, flavorful side dish perfect with grilled meats or as a satisfying snack on its own. Here’s how to prepare it for a special touch at your table.
Cooking Time
60 minutes
Serves
4 people
Ingredients
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Potatoes: 2 medium (cut into cubes)
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Eggplants: 2 medium (cut into cubes)
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Vegetable oil: enough for deep frying
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Parsley: ¼ cup (chopped)
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Fresh coriander: ¼ cup (chopped)
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Green onions: ¼ cup (chopped)
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Bell pepper: 2 tablespoons (finely chopped)
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Olive oil: 3 tablespoons
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Fresh lemon juice: 2 tablespoons
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Sumac: 1 teaspoon
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Ground cumin: ½ teaspoon
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Crushed chili pepper: ¼ teaspoon
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Salt: to taste
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Black pepper: to taste
Preparation Steps
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Peel and cut potatoes into medium cubes. Rinse and dry well with paper towels to ensure crispiness when frying.
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Cut eggplants into cubes about the same size as the potatoes. Sprinkle a little salt over them and let rest for 15 minutes to remove bitterness. Then rinse and dry thoroughly.
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Heat vegetable oil in a deep pan over medium-high heat.
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Fry the potato cubes first until golden, then drain on paper towels to remove excess oil.
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In the same oil, fry the eggplant cubes until golden and soft. Drain them on paper towels as well.
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In a small bowl, whisk together olive oil, lemon juice, sumac, cumin, crushed chili, salt, and black pepper to prepare the dressing.
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In a large bowl, combine fried potatoes, fried eggplants, chopped parsley, coriander, green onions, and bell pepper.
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Pour the dressing over the mixture.
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Gently toss the salad so all ingredients are coated with the dressing and flavors blend well.
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Serve immediately, either warm or slightly chilled, as you prefer.
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