Free Recipe Nicole s Eggplant Salad

Recipe Type: K Recipes

Recipe Preparation: bake

Cooking Ingredients for Nicole s Eggplant Salad Recipe

2 lg Unpeeled eggplants, sliced
-1/4 thick
2 tb Salt
Peanut oil, for frying
1/2 c Fresh parsley, diced
2 Cloves garlic, diced
Juice of 1 lemon

Nicole s Eggplant Salad Preparation

Sprinkle eggplant slices with salt, place in a dish and weight down overnight. Drain the bitter juice and discard. Dry the slices with paper towels. Fry slices in peanut oil, 1 inch deep, adding oil as needed. When finished, place in a baking dish. Layer the eggplant with parsley and garlic. Add the lemon juice and bake in 350F oven 20 minutes. Serve cold. NOTES : From _The Jewish Holiday Kitchen_ by Joan Nathan. Schocken Books, New York: 1988 Recipe by: Nicole Amsellem Posted to MC-Recipe Digest V1 #551 by Master Harper Gaellon <gaellon@inch.com> on Apr 4, 1997

Cooking Temperature:

Recipe Serves: 8

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