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 1 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]