Ingredient :
1 large eggplant (1 lb 3 oz)
2 qts water
2 t salt
1/2 c bread crumbs
2-3 eggs
1 T oil
1 1/4 t coriander
1 1/2 t cinnamon
2 T vinegar
2 T oil
2 t murri
2 large clove garlic
about 6 T oil for frying
Direction :
Get sweet eggplant and boil it with water and salt until it becomes well cooked and is dissolved or falling apart. You should drain the water, crush and stir it on a dish with crumbs of grated bread, eggs beaten with oil, dried coriander and cinnamon; beat it until all becomes equal. Afterwards fry cakes made with this batter in a frying pan with oil until they are gilded. Make a sauce of vinegar, oil, almori, and mashed garlic; give all this a shaking and pour it over the top.
Peel and quarter eggplant, boil 30 minutes. Drain, mash and mix with bread crumbs, eggs, oil, coriander and cinnamon. Crush garlic in a garlic press and mix up sauce. Fry in oil at medium high, about 1-2 minutes a side. Pour sauce over pancakes before serving.
Other Ramadan Recipes:
Deviled Crab Boules with Beurre Blanc
Hajar's Best Moroccan Chorba
Hajar's Own Harira - The National Soup of Morocco
Bademjan - Delicious Persian Stew
Kurdish Kubbeh Khamoustah
Peanut Butter Marshmallow Fluff Coconut Cookie
Mom's (ramadan) sandwiches
Mushroom and Carrots Biryani Recipes
The Best Biryani Recipes
Basboosa - Suji Cake (Arabic Semolina Cake)