[Update my dinner status], I'm making this tonight.
5 chefs marked this as Favorite
Servings: 1 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
(a very popular mezze in Israel !) Slice unpeeled eggplants in round slices, sprinkle with salt and drain for half an hour, in a colander. Rinse under runing cold water and pat dry. Fry in olive oil until golden brown, then place on paper towel to remove grease. In a frying pan, heat olive oil, fry one or two garlic cloves*, add the eggplants, add 1-2 tablespoons of tomatoe paste, dilued in water, cover and cook for 15 minutes. Serve hot, or cold. Suggestion : delicious in a pastrami sandwich with some parsley *it is preferable to remove the garlic to avoid the burnt taste. Posted to JEWISH-FOOD digest by "Viviane & Israel Barzel" on Feb 8, 1999, converted by MM_Buster v2.0l.
