Salatat Bathinjan (Eggplant Appetizer) |
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Prep Time: 55 Minutes Cook Time: 10 Minutes |
Ready In: 65 Minutes Servings: 4 |
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It comes from From the Lands of Figs and Olives by Habeeb Salloum and James Peters. (Serving size and est. time are guesses since none of that info is listed with the recipe. Ingredients:
1 eggplant, large, peeled and thickly sliced |
salt |
8 tablespoons olive oil |
4 garlic cloves |
1 hot pepper, medium, finely chopped |
3 tablespoons lemon juice |
Directions:
1. Sprinkle the eggplant slices with salt. Place in strainer or colander, top with a weight and allow to drain for 45 minutes.
2. Heat the oil in a frying pan, the add the eggplant slices and fry on both sides until they are golden brown. Remove the eggplant slices, dice them and set aside in a bowl.
3. Mash the garlic cloves with salt. Add to the diced eggplant along with the hot pepper and lemon juice.
4. Chill slightly and serve.
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