Eggplant (Aubergine) With Raw Garlic |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is very similar to a dish I enjoy at a fabulous Toronto restaurant, Jerusalem - but the restaurant's version doesn't use raw garlic. I love the taste of this dish. If you're the only eggplant lover in your household (like I am), use a smaller eggplant, cut the sauce ingredients in half, and enjoy this yourself. Ingredients:
1 large eggplant |
olive oil, as needed (extra-virgin preferred) |
4 garlic cloves, peeled and minced fine |
2 tablespoons fresh lemon juice |
1 tablespoon extra virgin olive oil |
1 teaspoon salt |
1/2 cup finely chopped fresh flat leaf parsley |
Directions:
1. Wash eggplant well; cut off stem portion (leave peel on).
2. Slice eggplant into quarter-inch slices and brush each side with extra virgin olive oil.
3. Heat a nonstick skillet over medium-high heat and brown eggplant slices until they are golden brown on each side.
4. On a serving platter, arrange cooked eggplant slices.
5. In a small measuring cup, combine the garlic, lemon juice, the one tbsp of extra virgin olive oil and the salt.
6. Drizzle over the eggplant slices, sprinkle with parsley, and serve.
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