Zesty eggplant slices (skhtorats)
Yield: 6 Servings
Ingredients:
- 1 3/4 lb Long Narrow Eggplants; Cut -Into 1/2-Inch Slices
- 1 tb Coarse (Kosher) Salt
- 4 lg Cloves Garlic; Crushed In A -Garlic Press
- 3 tb Red Wine Vinegar
- 1/2 c Olive Oil; Or As Needed
- 1/4 c Fresh Cilantro; Chopped
Instructions:
Freshly Ground Black Pepper -And Salt To Taste Place the eggplant slices in a colander and toss with the salt. Let stand for 30 minutes. Rinse the eggplant well under cold running water and pat dry with a kitchen towel. In a small bowl combine the garlic and vinegar and let stand while you cook the eggplant. Divide the oil between 2 large skillets and heat until it sizzles. Add eggplant slices to both skillets without overcrowding and fry until a deep golden on both sides 12 to 15 minutes. Repeat with any remaining slices. Transfer the fried slices to a large bowl without draining. Let cool. Place the cooled eggplant slices in a serving dish in layers sprinkling each layer with vinegar-garlic mixture pepper salt (if needed) and cilantro. Cover and refrigerate for at least 2 hours before serving.
