Prep 15 mins
Cook 4 hrs
From: "Classic Vegetarian Cooking from the Middle East & North Africa" by Habeeb Salloum. From Syria and Lebanon regions.
- 4 tablespoons olive oil
- 1 small head of garlic, peeled and sliced
- 1 1⁄2 lbs zucchini, cut into 1/4 inch thick slices
- 4 tablespoons vinegar
- salt and pepper
- 2 tablespoons green onions, chopped
- 1⁄8 teaspoon cayenne
- 2 tablespoons fresh cilantro, finely chopped
- Heat oil in a frying pan and saute garlic slices over medium heat until they turn light brown. Remove garlic slices with a slotted spoon and set aside.
- In the same oil, saute zucchini slices over medium heat until they turn light brown, turning them over once. Remove and drain on paper towels.
- Combine vinegar with remaining ingredients.
- Place zucchini on a serving platter. Sprinkle vinegar mixture over top; then evenly top with garlic slices.
- Allow to stand for 4 hours or so before serving.
You can get a similar result with aubergine. Yummy!
I love trying new zucchini recipes this time of the year. I made this last night, and let it chill until this evening. We loved the heat from the cayenne, and cilantro was a perfect addition. I recommend letting the flavors mingle overnight! I used white vinegar, and it worked well.
Wow! This surprised me big time. Made and let marinade the 4 hours and tasted (was very good and tangy from the vinegar), but the next day was doubled yumm. I will never eat this the same day aging this definitely needs twenty four hours. This can be eaten as either a side or as appetizer on crostini. Thanks for a great post.