Fried Eggplant Salad

eggplantsalad
Recipe courtesy of Barbara Bensoussan

Serves 6
1 large eggplant (long and thin is better than short and fat for this recipe)
Salt
Cooking oil
1 red pepper, charred on all sides on the stove, cooled, peeled, and cut into dice
1 clove garlic
Juice of half a lemon
1 tablespoon chopped parsley or cilantro for garnish
Salt, pepper to taste

Cut the eggplant (unpeeled) into thin slices and sprinkle with salt. Let sit for twenty minutes, then dry any excess moisture with paper towels. Heat oil in a saucepan until piping hot, then fry slices golden brown on both sides, adding more oil as necessary. Mix in remaining ingredients gently and serve.
Variation: Cut eggplant into chunks instead of slices and fry in a deeper pot.

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