Fried eggplant is very popular in the middle east. Here's one of my favorite ways of having it.
Ingredients:
- 1 large or 2 medium eggplants
- gray salt
-
olive oil
For the dressing:
- 1 small or 1/2 large onion
- 1 red bell pepper or 1 hot red chile
- 1/8 cup red wine vinegar
- 1 tablespoon fresh parsley
- 1 pinch hot paprika
Instructions:
- De-seed the red pepper, and chop it and the onion as finely as possible.
- Combine them together with the vinegar, parsley, and paprika, and set this aside until you're done with the eggplant.
- Slice the eggplant into 1/2 to 3/4 centimeter slices.
- Place them in a large bowl or container, and sprinkle some gray salt on each layer.
- Let them set for an hour, so that the bitter-hot juices come out of them.
- Pour off the juices, and rinse the eggplant slices with clear water. Shake off as much water as possible.
- Heat a dry pan, preferably a well seasoned cast iron or steel one, on medium heat.
- Place one layer of eggplant on the pan, and then drizzle with about a tablespoon of olive oil. As tempting as it may be, don't give them much more than this because eggplant will take just about all the oil you give it.
- Brown the eggplant on both sides. You'll know it's done when it is easily pressed down, and tender in the middle.
- When each batch is browned, transfer it to a plate, and repeat with the next one.
- When you're done with the frying, transfer the eggplant to a bowl.
- Pour the dressing onto the eggplant, and fold them together. It's okay if some pieces of eggplant tear. What you want is for everything to be nicely coated.
- Cover and refrigerate the salad. You can serve it warm if you like, depending on your preferences.
Serve this with pitas or some other flat bread. |
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