Marinated Eggplant (version II)
3 large eggplants
Slice eggplant lengthwise in 1/4 inch wide slices. Layer the eggplant in a colander, salting each slice as you go. Finely chop the garlic, add it to the vinegar and pepper and put aside. Heat enough oil in a pan to fry the eggplant. Rinse the eggplant and fry until golden brown. As the slices of eggplant cook, layer them in a dish and spoon the vinegar mix over each layer. Pour any leftover mix onto the eggplant and chill in refrigerator.
1 cup cider vinegar
1 knob (10-12 cloves) fresh garlic
olive oil salt
Pretty good! try it!
Anonymous, Canyon Country, California
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