Marga Betinjan

A popular Mediterranean dish, dating back to the Babylonian times, Marga Betinjan is often served to members of the royal state and clergy. Fried eggplant slices are soaked in a rich broth of tomato sauce and topped with cubes of tender veal. Variations of the dish have emerged in various regions of the Middle East. However, authentic Marga Betinjan is characterized by the inclusion of eggplant skin and stem which often add additional flavor and aesthetic appeal. It is traditionally served on a fluffy bed of white rice and eaten with gold or silver utensils.