| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Grains | Jewish | Kosher/pare, Passover, Salads, Vegetables | 8 | Servings |
INGREDIENTS
| 2 | lg | Unpeeled eggplants, sliced 1/4" thick |
| 2 | tb | Salt |
| Peanut oil, for frying | ||
| 1/2 | c | Fresh parsley, diced |
| 2 | Cloves garlic, diced | |
| Juice of 1 lemon |
INSTRUCTIONS
Sprinkle eggplant slices with salt, place in a dish and weight down overnight. Drain the bitter juice and discard. Dry the slices with paper towels. Fry slices in peanut oil, 1 inch deep, adding oil as needed. When finished, place in a baking dish. Layer the eggplant with parsley and garlic. Add the lemon juice and bake in 350F oven 20 minutes. Serve cold. NOTES : From _The Jewish Holiday Kitchen_ by Joan Nathan. Schocken Books, New York: 1988 Recipe by: Nicole Amsellem Posted to MC-Recipe Digest V1 #551 by "Master Harper Gaellon" <gaellon@inch.com> on Apr 4, 1997
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