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Mashed Fried Eggplant with Garlic Yogurt (Beitinjan Mifassakh)
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Ingredients
- Round Brown Eggplants1 kg
- Yogurt1/2 cup
- Garlic Cloves, Crushed3–5
- Parsley, Very Finely Chopped1 tablespoon
- Olive Oilfor frying
Allergens (inferred from ingredient names): eggs, milk
Nutrition per serving (modelled estimate, not measured): kcal 180, protein 5, fat 12, carbs 14, fiber 3, sugar 2
Original steps
The steps are not published here: this collection's rights are not yet confirmed in writing, so only structured facts appear (RFC-0009). Read the steps on the original page. Original page on fifi.cooking
This is a V0 document: the original ingredients and steps from fifi.cooking, with quantities parsed from the text where possible. No step has been classified, measured or verified, so a device assigns every step to a person and refuses to cook it alone (RFC-0009). It becomes V1 when a reviewed process graph replaces the steps.
Source: Egyptian Cooking and Other Middle Eastern Recipes — Samia Abdennour (AUC Press). From the book Egyptian Cooking and Other Middle Eastern Recipes; structured facts and rewritten steps; book rights not cleared