Recipe#27379

Title: Salatat Bathinjan (Eggplant Appetizer)

rec.food.recipes archive

Salatat Bathinjan (Eggplant Appetizer)
1 large eggplant, peeled and thickly sliced
salt
8 tablespoons olive oil
4 cloves garlic
1 medium hot pepper, finely chopped
3 tablespoons lemon juice
Sprinkle the eggplant slices with salt. Place in a strainer or
colander, top with a weight, and allow to drain for 45 minutes.
Heat the oil in a frying pan, then add the eggplant slices and fry
on both sides until they are golden brown.  Remove the eggplant
slices, dice them, then set aside in a bowl.  Mash the garlic cloves
with salt. Add to the diced eggplant along with the hot pepper and
lemon juice. Chill slightly and serve.