Eggplant Bits Jewish Style
2 pounds eggplant, unpeeled
Slice eggplant into 2- by 1- by 1/2-inch slices. Sprinkle with salt and let stand in colander over bowl 30 minutes.
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
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.
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