Israeli Eggplant Appetizer |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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This is a lovely dish to make ahead and bring out as a salad, appetizer or accompaniment to grilled meats. Keeps in the fridge for several weeks. Ingredients:
3 medium eggplants (aubergines) |
2 fresh red bell peppers, chopped or |
4 canned pimentos (not as good) |
1 cup tomato ketchup |
1/3 cup white vinegar |
4 crushed garlic cloves |
salt & pepper to taste |
olive oil for frying |
Directions:
1. Wash and dry eggplants.
2. Remove stems and cut crosswise into 3/4 (2 cm) slices.
3. Sprinkle both sides with salt and let drain in a colander for about 30 minutes.
4. Dry with paper towels.
5. Heat oil in a heavy skillet and fry the eggplant slices until golden. Add the fresh bell pepper (if using) the last 5 minutes of frying.
6. Drain on paper towels.
7. Place the hot eggplant and pepper into a deep bowl or crock.
8. Mix ketchup, garlic, vinegar and seasonings and pour over the eggplant.
9. Gently mix together, cover and chill for at least a few hours and up to several days before serving. It should be thoroughly chilled.
10. Keeps, refrigerated and covered, for several weeks -if you can get it to last that long! I make a double recipe for this purpose.
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