Zesty Eggplant Slices
1-3/4 pound long narrow eggplants, cut-into 1/2-inch slices
Place the eggplant slices in a colander and toss with the salt. Let stand for 30 minutes. Rinse the eggplant, under cold running well water, and pat dry with a kitchen towel.
1 tablespoon coarse (kosher) salt
4 large cloves garlic, crushed in a garlic press
3 tablespoons red wine vinegar
1/2 cup olive oil, or as needed
1/4 cup fresh cilantro, chopped
freshly ground black pepper and salt to taste
In a small bowl, combine the garlic and vinegar and let stand while you cook the eggplant. Divide the oil between 2 large skillets and heat until it sizzles. Add eggplant slices to both skillets, without overcrowding, and fry until a deep golden on both sides, 12 to 15 minutes. Repeat with any remaining slices. Transfer the fried, without slices to a large bowl draining. Let cool.
Place the cooled eggplant slices in a serving dish in layers, sprinkling each layer with vinegar-garlic mixture, pepper, salt (if needed), and cilantro. Cover and refrigerate for at least 2 hours before serving.
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