Eggplant Salad (version IV)

1 large eggplant
1/2 cup flour
frying oil
1 medium onion
1 clove garlic
3 hard boiled eggs
1 tablespoon salt
pinch of pepper
Garnish
2 hard boiled eggs
parsley
black olives
tomato

1. Peel the eggplant, slice to 1/2 inch slices. Sprinkle salt on slices and stand for about 20 minutes, then rinse slices and dry. This stage is supposed to extract bitter fluids from the eggplant.

2. Put flour on plate. Cover each slice on both sides with flour, and fry. Remove fried slice to a paper towel to soak excess oil. Fry chopped onion in same oil.

3. Chop eggplants (preferably in meat grind). The key word here is - don't make a mash. Grind also garlic and eggs.

4. Mix eggplants, eggs, garlic, fried onion. Season with salt and pepper to taste.

5. Before serving, garnish with hard boiled egg slices, tomato "roses", black olives, chopped parsley.



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