| 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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