Eggplant Salad (version IX)

(1 vote)

2 large eggplants
1/2 cup olive oil
1 tablespoon vinegar
1 tablespoon oregano
2 to 3 cloves garlic, minced
1 bayleaf
salt and pepper, to taste
oil and olive oil, for frying
1 tablespoon lemon

1.  Slice eggplant as thinly as possible.

2.  Place in layers in a colander, sprinkling salt between layers. Put a weight on top and let sit 1 hour.

3.  Rinse well and dry in paper towels.

4.  Fry in batches in oil and olive oil until brown.

5.  Prepare dressing : Stir together 1/2 cup olive oil with salt, pepper, oregano, bay, minced garlic, 1 tablespoon vinegar and 1 tablespoon lemon.

6.  As slices are browned, transfer them to a paper towel to dry and then to a bowl, pouring dressing over them.

7.  Chill at least 24 hours before using.

8. Sprinkle with chopped parsley (optional)

NOTES : Great with toasts.



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