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. Recipe by: Miriam Podcameni Posvolsky Posted to MC-Recipe Digest by Leon & Miriam Posvolsky
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|Serving Size: 1 Serving (1142g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 263 (52%)|
|Amt Per Serving||% DV|
|Total Fat 29.2g||39 %|
|Saturated Fat 4.1g||21 %|
|Monounsaturated Fat 19.9g|
|Polyunsanturated Fat 3.7g|
|Cholesterol 0mg||0 %|
|Sodium 178.2mg||6 %|
|Potassium 2553mg||67 %|
|Total Carbohydrate 64.7g||19 %|
|Dietary Fiber 38.3g||153 %|
|Sugars, other 26.4g|
|Protein 11.3g||16 %|
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Calories per serving: 509
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