Turkish Eggplant Appetizer
1 large eggplant (about 1 pound)
Peel and cut eggplant in 3/4 inch cubes. Soak in salted water for about 20 minutes, wash and dry. Heat oil in frying pan and fry eggplant cubes until golden brown. Drain and place in a serving platter. Sprinkle with chopped garlic and vinegar and mix well with a spoon. Season with salt and pepper to taste. Decorate edges with parsley and tomato slices. Place toothpicks in the eggplant cubes and serve with Turkish flat bread, pita, or crackers.
olive or salad oil for frying
4-5 cloves garlic, chopped
3-4 tablespoons vinegar
salt and pepper to taste
a few sprigs flat-leaf parsley
1 medium tomato, sliced (optional)
turkish flat bread, or pita
Makes 6 servings.
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