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Title: Nicole's Eggplant Salad Categories: Kosher/pare, Passover, Salads, Vegetables Yield: 8 Servings 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 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" |