Eggplant Bits Jewish Style

(2 votes)

2 pounds eggplant, unpeeled
1 tablespoon salt (about)
2 garlic cloves, minced
4 green onions, chopped
1/4 cup olive oil
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
freshly ground pepper to taste
1 handful pomegranate seeds, optional

Slice eggplant into 2- by 1- by 1/2-inch slices. Sprinkle with salt and let stand in colander over bowl 30 minutes.

Wash off salt and drain.

Sauté garlic and onions with eggplant in oil, stirring occasionally, about 20 minutes until eggplant is chewy and slightly crisp.

Drain on paper towels.

Sprinkle with spice combination and salt and pepper to taste.

Sprinkle with pomegranate seeds.

Makes 6 servings as an appetizer.


a client gave me this web site because we both love the vegetable. I have enjoyed the many ways I can now cook my favorite
Violet, Denton,TX

i love your receipe and all aubergines receipe
Anonymous, Location not stated.

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