| 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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