Prep time 10 min Cook time 10 min
It is with great pride that Egyptian’s claim that unlike most Middle Eastern dishes, Koshari is not derivative of Ottoman cuisine and that no other Arab country has a version of it. It is a unique blend of brown lentils, elbow macaroni, chickpeas and white rice. A real rib sticker that is served with fried onions and a highly spiced and tangy tomato sauce that is quite delicious.
This signature dish dates back to British colonialism and according to legend, the British brought it with them when they came to Egypt, from India. It is claimed that the name itself comes from the Indian word ‘khichri’ which refers to a dish of rice and lentils. And because many Italians lived in Egypt at the time, they added the pasta. Following which, the Egyptians added fried onions, ‘daqqa’ (vinegar and garlic sauce), tomato sauce, and spicy sauce, making it the national Egyptian dish we know today.
Often sold on street corners or hole-in-the-wall take-outs, it is one of Egypt’s national dishes. There was one vendor in Cairo who started off by selling Koshari curbside. He saved enough money to open his hole-in-the-wall and then opened a second one. Last I heard he had a city-wide franchise called El Omda (the village chieftain in Arabic). Rib sticker indeed.
This robust side dish blends the sweetness of Japanese aubergines (the long thin variety) with a milder version of that tomato sauce and is ideally paired with grilled beef or lamb.
The sauce also works well to spice up grilled zucchini.
What you need ( for two)
2 Japanese aubergines
1/2 Cup olive oil and some
4 Large garlic cloves, minced
1 Tsp ground coriander
1/4 Tsp ground cumin
A pinch of cayenne pepper
1/4 Cup of tomato sauce (you can freeze the rest in a zip lock bag)
1/4 Cup of water
4 Tbs distilled white vinegar (I have had the sauce made with red wine vinegar. It works but is less tangy).
What to do
Start with aubergines
1- Wash and cut the aubergines in 1″ thick slices.
2 – In a frying pan, 
heat 1/2 cup of olive oil on a moderate to low heat.
3 – Fry the aubergines about 2 minutes each side (you want the aubergines to be firm and not soggy).
4 – Remove from heat and place on a kitchen towel to drain the excess oil.
The sauce
1 – Aubergines absorb a lot of oil and if needed, add 2 Tbs oil to the pan and on a medium to low heat, cook the minced garlic and ground coriander for a minute to release the flavors.
2 – Add 1/4 a cup of tomato sauce and 1/4 cup of water and simmer on low heat for 2 minutes.
4 – Stir in 4 Tbs white vinegar and simmer for a minute to cook off the acidity.
Add the aubergines and gently coat them with the sauce, plate, garnish with cilantro or parsley and serve at room temperature.