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
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 <firstname.lastname@example.org> on Apr 4, 1997
Recipe Serves: 8
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