2 large eggplants
2 Tbsp. salt
1 cup olive oil
4 - 6 cloves garlic, sliced
parsley and lemon wedges for garnish
Peel the eggplants or
leave unpeeled, depending on individual taste and cut into slices
about 1½ cm. thick. In a large bowl, dissolve the salt in an
amount of water adequate to cover the eggplant. Add the slices
and let soak for 30 - 40 minutes. Remove the slices from the
water and squeeze dry between paper towels. In a heavy skillet
heat the oil and in this fry the garlic slices just until they
turn brown. Remove the garlic slices with a slotted spoon and
discard them. In the hot oil fry the eggplant slices on both
sides until well browned. Remove from the oil and drain on paper
toweling. Serve hot.
Serves 6.
area : North Africa
course : vegetable dish
source : Daniel Rogov's “The Wonder of Couscous”, through Marion [IRE_tag]