Fried eggplants in tomatoe sauce
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Eggplants | ||
| Salt | ||
| Olive oil | ||
| 1 | Garlic cloves*; up to 2 | |
| 1 | tablespoon | Tomatoe paste; up to 2 |
Directions
(a very popular mezze in Israel !) Slice unpeeled eggplants in round slices, sprinkle with salt and drain for half an hour, in a colander. Rinse under runing cold water and pat dry.
Fry in olive oil until golden brown, then place on paper towel to remove grease.
In a frying pan, heat olive oil, fry one or two garlic cloves*, add the eggplants, add 1-2 tablespoons of tomatoe paste, dilued in water, cover and cook for 15 minutes.
Serve hot, or cold. Suggestion
: delicious in a pastrami sandwich with some parsley *it is preferable to remove the garlic to avoid the burnt taste.
Posted to JEWISH-FOOD digest by "Viviane & Israel Barzel" <i_barzel@...> on Feb 8, 1999, converted by MM_Buster v2.0l.