| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Russian |
Russian, Appetizers |
6 |
Servings |
INGREDIENTS
| 1 3/4 |
lb |
Long Narrow Eggplants; Cut Into 1/2-Inch Slices |
| 1 |
tb |
Coarse (Kosher) Salt |
| 4 |
lg |
Cloves Garlic; Crushed In A Garlic Press |
| 3 |
tb |
Red Wine Vinegar |
| 1/2 |
c |
Olive Oil; Or As Needed |
| 1/4 |
c |
Fresh Cilantro; Chopped |
|
|
Freshly Ground Black Pepper And Salt To Taste |
INSTRUCTIONS
Place the eggplant slices in a colander and toss with the salt. Let stand
for 30 minutes. Rinse the eggplant well, under cold running water, and pat
dry with a kitchen towel. In a small bowl, combine the garlic and vinegar
and let stand while you cook the eggplant. Divide the oil between 2 large
skillets and heat until it sizzles. Add eggplant slices to both skillets,
without overcrowding, and fry until a deep golden on both sides, 12 to 15
minutes. Repeat with any remaining slices. Transfer the fried slices to a
large bowl, without draining. Let cool. Place the cooled eggplant slices
in a serving dish in layers, sprinkling each layer with vinegar-garlic
mixture, pepper, salt (if needed), and cilantro. Cover and refrigerate for
at least 2 hours before serving.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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