Nicole's eggplant salad

Yield: 8 Servings

Measure Ingredient
2 larges Unpeeled eggplants, sliced 1/4\" thick
2 tablespoons Salt
\N \N Peanut oil, for frying
½ cup Fresh parsley, diced
2 \N Cloves garlic, diced
\N \N Juice of 1 lemon

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

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