Side Pannel
Eggplant Salad
Ingredients List
- 2 lg Eggplants
- 1/2 c Olive oil
- 1 tb Vinegar
- 1 ts Oregano
- 2 Cloves garlic; minced (up to
- -3)
- 1 Bayleaf
- Salt and pepper; to taste
- Oil and olive oil; for
- -frying
- 1 tb Lemon
Directions
1. Slice eggplant as thinly as possible.
2. Place in layers in a colander, sprinkling salt between layers. Put a
weight on top and let sit 1 hour.
3. Rinse well and dry in paper towels.
4. Fry in batches in oil and olive oil until brown.
5. Prepare dressing : Stir together 1/2 cup olive oil with salt, pepper,
oregano, bay, minced garlic, 1 t. vinegar and 1 t. lemon.
6. As slices are browned , transfer them to a paper towel to dry and then
to a bowl, pouring dressing over them.
7. Chill at least 24 hours before using.
8. Sprinkle with chopped parsley (optional )
NOTES : Great with toasts.
2. Place in layers in a colander, sprinkling salt between layers. Put a
weight on top and let sit 1 hour.
3. Rinse well and dry in paper towels.
4. Fry in batches in oil and olive oil until brown.
5. Prepare dressing : Stir together 1/2 cup olive oil with salt, pepper,
oregano, bay, minced garlic, 1 t. vinegar and 1 t. lemon.
6. As slices are browned , transfer them to a paper towel to dry and then
to a bowl, pouring dressing over them.
7. Chill at least 24 hours before using.
8. Sprinkle with chopped parsley (optional )
NOTES : Great with toasts.
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