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Fried Eggplant with Vinegar and Garlic
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Ingredients
- large eggplant1.5 kg
- minced garlic½ head
- vinegar½ cup
- oil2 tbsp + for frying
- Salt and pepperto taste
- Watera little
Allergens (inferred from ingredient names): eggs
Nutrition per serving (modelled estimate, not measured): kcal 260, protein 3, fat 22, carbs 16, fiber 8, sugar 9
Original steps
- Peel the eggplant, cut into medium rounds, and place in a colander over a bowl; sprinkle with salt to draw out the moisture, then pat dry.
- Heat oil in a frying pan, fry the eggplant on both sides until golden, and drain on paper towels.
- Prepare the sauce by combining garlic, vinegar, salt, pepper, oil, and water: heat the oil and sauté the garlic until golden, then add the vinegar while stirring, followed by the water; season with salt and pepper, stir well, and remove from heat.
- Place the eggplant in the sauce and cover until it is fully absorbed, then transfer to a serving dish.
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: Dr. Fatma Alkawokgy family archive, fifi.cooking. Family recipe archive of Dr. Fatma Alkawokgy (1943-2026), chapters 1 to 6, published at fifi.cooking