Ingredients
-
4
-
1
-
1 1/2
-
4
-
-
2
-
1/8
-
2
-
-
-
-
-
-
-
Directions
Garlic Zucchini Appetizer (Mutabbal Koosa), From: Classic Vegetarian Cooking from the Middle East & North Africa by Habeeb Salloum From Syria and Lebanon regions , 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! used white vinegar, and it worked well
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Steps
|
1
Done
|
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. |
|
2
Done
|
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. |
|
3
Done
|
Combine Vinegar With Remaining Ingredients. |
|
4
Done
|
Place Zucchini on a Serving Platter. Sprinkle Vinegar Mixture Over Top; Then Evenly Top With Garlic Slices. |
|
5
Done
|
Allow to Stand For 4 Hours or So Before Serving. |
