Fried Potato & Eggplant (Maqali)
Golden fried potato and eggplant dressed with fresh tomato, mint, garlic, chili and lemon, finished with pomegranate.
Maqali is a beloved Levantine dish combining fried potato and eggplant with tomato, garlic, and mint in a savoury mix. Served warm or cold as a flavour-packed starter, it is a frequent guest on summer and mezze tables.
How to Prepare
Fry the potato and eggplant until golden and place on a serving plate.
Add the chopped tomato and mint.
Mix in the crushed garlic, hot chili (to taste), lemon juice and olive oil.
Garnish with pomegranate seeds and serve.
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Drain the fried vegetables on paper towels first so the dish stays light, and dress it just before serving.
Ingredient Swaps
Oven-bake the vegetables instead of frying for a lighter option.
Add crushed chilli for those who like a spicy kick.
Swap the mint for parsley or coriander as you prefer.
Common Questions
How do I drain excess frying oil?
Drain the vegetables on paper towels straight out of the oil.
Is it served hot or cold?
Usually warm or cold, and its flavours come through better once it rests.
How do I stop the eggplant absorbing oil?
Salt it, let it sit, then pat dry before frying in hot oil.
Can I make it ahead?
Yes, prepare it, chill it, and serve the next day.
What should I serve it with?
It pairs with pita bread and a side of yogurt or garlic sauce.
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