Zesty Eggplant Slices (skhtorats) Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 3/4 lbs: Long Narrow Eggplants, Cut Into 1/2-Inch Slices
1 tbsp: Coarse, (Kosher) Salt
4 large: Cloves Garlic, Crushed In A Garlic Press
3 tbsp: Red Wine Vinegar,
1/2 cup: Olive Oil, Or As Needed
1/4 cup: Fresh Cilantro, Chopped
Freshly Ground Black Pepper And Salt To Taste,
Directions:
Place the eggplant slices in a colander and toss with the salt. Let
stand for 30 minutes. Rinse the eggplant well, under cold running
water, and pat dry with a kitchen towel. In a small bowl, combine the
garlic and vinegar and let stand while you cook the eggplant. Divide
the oil between 2 large skillets and heat until it sizzles. Add
eggplant slices to both skillets, without overcrowding, and fry until
a deep golden on both sides, 12 to 15 minutes. Repeat with any
remaining slices. Transfer the fried slices to a large bowl, without
draining. Let cool. Place the cooled eggplant slices in a serving
dish in layers, sprinkling each layer with vinegar-garlic mixture,
pepper, salt (if needed), and cilantro. Cover and refrigerate for at
least 2 hours before serving.
Source from luhu.jp
stand for 30 minutes. Rinse the eggplant well, under cold running
water, and pat dry with a kitchen towel. In a small bowl, combine the
garlic and vinegar and let stand while you cook the eggplant. Divide
the oil between 2 large skillets and heat until it sizzles. Add
eggplant slices to both skillets, without overcrowding, and fry until
a deep golden on both sides, 12 to 15 minutes. Repeat with any
remaining slices. Transfer the fried slices to a large bowl, without
draining. Let cool. Place the cooled eggplant slices in a serving
dish in layers, sprinkling each layer with vinegar-garlic mixture,
pepper, salt (if needed), and cilantro. Cover and refrigerate for at
least 2 hours before serving.
Source from luhu.jp