Marinated Vegetables Salad

In a culture that is rich in celebrations and family get-togethers, small dishes are great additions on those banquet tables.  They’re also great starters on a mezzeh / appetizers table.

Served at room temperature, those marinated vegetables are refreshing.  When picking tomatoes for this salad, choose them firm and in season for full flavor.  For a milder taste, use marinated garlic instead of fresh garlic (the recipe follows.)  Those dishes could last in the refrigerator for 2-3 days.

Serving Ideas: With their strong garlicy flavor, they’re best served with pastas, rice or simple meat dishes.  Use the leftovers to make sandwiches: Dice the tomatoes or eggplants, smear some feta or goat cheese on your favorite sandwich bread then add the diced vegetables and some of the dressing.

Serving Size: 6-10 persons

Ingredients:
8 tomatoes, medium size
8 baby eggplants
12 peeled garlic cloves, halved, fresh or marinated
3 Tbs cumin powder
1 tsp  salt
1 tsp pepper
1/2 tsp red chili pepper
2 Tbs minced parsley
1/4 cup extra virgin olive oil
1 Tbs white vinegar
2 Tbs lemon juice

Directions:
~ Wash and put the eggplants in a saucepan and cover with water.
~ Bring to a boil over medium heat.  Remove the eggplants from the water. Let it cool then trim the stem off the egpplants.
~ Wash the tomatoes and pat dry with a towel. Score each tomato 3 times without cutting through the tomato.
~ Score each eggplant, making openings through one side of the eggplant without cutting through the entire eggplant.
~ Make the filling: Mince the garlic or if you have a mortar and pestle, crush the garlic with all the spices.
~ In a small bowl, add the garlic, parsley and whisk in the oil, vinegar and lemon juice.
~ Smear some of the filling in each opening in the tomato and the eggplant.  Put the vegetables in small containers and drizzle the remaining dressing on top.
~ Let the vegetables marinade in the refrigerator for at least 12 hours.

Marinated Garlic:
Very easy, just add the peeled garlic cloves to a small saucepan and cover with olive oil or vegetable oil.  Over medium heat, let the garlic marinate in the oil mixing from time to time and until the garlic is cooked.  Remove the garlic from the oil and let it cool before using it.

~ Bel Hana ~

Best Places to Try this Dish in Egypt:
~ In restaurants serving Egyptian food, check out the salad section and order your marinated vegetables.
~ My mom’s kitchen 🙂