Meze Mazaa with Bean Sprouts and Egg Plant/ Aubergine


  1 medium sized eggplant/aubergine
  1 tomato sliced
  100 gmsbean sprouts
Any soft cheese of your choice( Ricotta, crem cheese, cottage cheese)
  200 gms of thick yoghurt( this may be a little time conuming but the results are excellent)
  1//2 t sp coriander powder
  1/4 tsp cilli flakes or powder
  a pinch of rasted cumin powder
  salt to taste

  1 finely chopped spring onion
  1 tb sp chopped parsley or coriander leaves
  1 small green chilli optonal
  1/2 t sp finely chopped garlic
  julliens of raw mango ( sliced olives or gherkins could be an option)
  roasted p nuts coarsely pounded
  Olive oil for frying


  •   If using yoghurt topping, put the yoghurt into a muslin cloth, secure with a rubber band  and hang it over the sink for 4-5 hours so that the liquid drains out and you are left with a cream cheese consistency. Add salt and minced garlic  and mix well. Your topping is ready.
  • Cut the egg plant into3/4 " thick slices and soak for 15 minutes.
  •   Pat dry on a paper towel and sprinkle with salt.
  • Heat 1tb sp oil in a flat fry pan or tawa and lay the egg plant slices on it. Flip the side when golden brown and do the same on the other side. Add a little more oil all around if needed. Cover with a lid for 4-5 minutes to cook through).
  • Drain on a paper towel, arrange on a platter and sprinkle with spices.
  • Place  a slice of tomato on each piece.
  • Put a dollop of your topping over it and spread it thickly.
  • Mix bean sprouts with the chopped spring onion, parsley/coriander leaves, chopped garlic, a pinch of salt and lime/lemon juice.
  • Put a tb sp full of the mixture over each slice.
  • Garnish with raw mango Julienes and the pea nuts.
  • Tastes as good as it looks.