| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Jewish | 1 | servings | |
INGREDIENTS
| Eggplants | ||
| Salt | ||
| Olive oil | ||
| 1 | Garlic cloves*; up to 2 | |
| 1 | tb | Tomatoe paste; up to 2 |
INSTRUCTIONS
(a very popular mezze in Israel !) Slice unpeeled eggplants in round slices, sprinkle with salt and drain for half an hour, in a colander. Rinse under runing cold water and pat dry. Fry in olive oil until golden brown, then place on paper towel to remove grease. In a frying pan, heat olive oil, fry one or two garlic cloves*, add the eggplants, add 1-2 tablespoons of tomatoe paste, dilued in water, cover and cook for 15 minutes. Serve hot, or cold. Suggestion : delicious in a pastrami sandwich with some parsley *it is preferable to remove the garlic to avoid the burnt taste. Posted to JEWISH-FOOD digest by "Viviane & Israel Barzel" <i_barzel@netvision.net.il> on Feb 8, 1999, converted by MM_Buster v2.0l.
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