Nicole's eggplant salad
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | larges | Unpeeled eggplants, sliced 1/4\" thick |
| 2 | tablespoons | Salt |
| Peanut oil, for frying | ||
| ½ | cup | Fresh parsley, diced |
| 2 | Cloves garlic, diced | |
| Juice of 1 lemon | ||
Directions
Sprinkle eggplant slices with salt, place in a dish and weight down overnight. Drain the bitter juice and discard. Dry the slices with paper towels. Fry slices in peanut oil, 1 inch deep, adding oil as needed. When finished, place in a baking dish. Layer the eggplant with parsley and garlic. Add the lemon juice and bake in 350F oven 20 minutes. Serve cold.
NOTES : From _The Jewish Holiday Kitchen_ by Joan Nathan. Schocken Books, New York: 1988
Recipe by: Nicole Amsellem Posted to MC-Recipe Digest V1 #551 by "Master Harper Gaellon" <gaellon@...> on Apr 4, 1997