Very thick slices of deep-fried eggplant, contrasting between a crisp surface and a soft heart, are soaked in fresh, cold laban (yogurt) with a hint of garlic. Fried goes refreshing! Mfassah’ means “torn apart” or “separated,” as the eggplant is torn apart before adding the yogurt, so that the yogurt soaks into it well. Mfassah’ is traditionally served with kebbeh bel sanyieh (kibbeh pie).
- 2 large eggplants (18 ounces, or 500 g, or more each)
- Vegetable oil, for frying
- 1 garlic clove
- 2 cups + 3 tablespoons (500 g) yogurt
- Kamal Mouzawak
Half peel (in bands) the eggplants. Cut into thick slices, lay out on a tray, season generously with salt, and let sit for a while to exude some of its water. Pat dry well with paper towels so it won’t spatter in the hot oil.
Heat vegetable oil in a deep pot over medium heat or in a deep fryer. Fry the eggplant slices, in batches, long enough for the eggplant to nearly burn, partly so that the thick slices cook all the way through, and partly because the dark deep-frying will create a wonderful flavor to contrast with the fresh laban. Drain on paper towels.
Crush the garlic clove and mix it with the yogurt. Put the eggplant in a serving dish, tearing the slices a bit, and drown them with the garlicky yogurt.