| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Jewish |
|
1 |
servings |
INGREDIENTS
| 3 |
lg |
Aubergine; up to 4 |
|
|
Oil for frying |
|
|
Lots of fresh crushed garlic |
|
|
Brown vinegar |
|
|
Chopped parsley to garnish |
INSTRUCTIONS
This salad keeps very well and it comes from the Sephardic Jews , now
living in Cape Town, originally from Rhodes Island.
Slice the aubergine in 1-2 cm thick slices and soak in heavily salted
water, at least 12 hours. The longer it soaks , the less oil it
absorbs.Rinse and dry well. Fry aubergine in hot oil on both sides
till colour changes and aubergine softens.Remove from oil and drain
on brown paper or absorbent towels.
When you have finished frying all the aubergine assemble the salad.
Put one layer of aubergine in a bowl (with a lid),salt and pepper the
slices , sprinkle with crushed garlic . Continue layering. Take about
a quarter cup of brown vinegar and sprinkle over the veg. Close the
lid and put into fridge and turn every now and again so that all the
vinegar is absorbed.
To serve : Layer gently onto flat platter and sprinkle with chopped
parsley.
Posted to JEWISH-FOOD digest by "The Angels" <lesangels@hotmail.com>
on Feb 07, 1999, converted by MM_Buster v2.0l.
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