| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Hors d’, Oeuvres, And, Dips | 1 | Servings | |
INGREDIENTS
| 2 | lg | Eggplants |
| 1/2 | c | Olive oil |
| 1 | tb | Vinegar |
| 1 | ts | Oregano |
| 2 | Cloves garlic; minced (up to 3) | |
| 1 | Bayleaf | |
| Salt and pepper; to taste | ||
| Oil and olive oil; for frying | ||
| 1 | tb | Lemon |
INSTRUCTIONS
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 t. vinegar and 1 t. 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. Recipe by: Miriam Podcameni Posvolsky Posted to MC-Recipe Digest by Leon & Miriam Posvolsky <miriamp@pobox.com> on Apr 30, 1998
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