Nicole's Eggplant Salad

Title:
Nicole's Eggplant Salad

Yield:
8 Servings

Categories:
Kosher,
Passover,
Salads,
Vegetables




Ingredients:





     2 lg Unpeeled eggplants, sliced


          -1/4" thick


     2 tb Salt


          Peanut oil, for frying


   1/2 c  Fresh parsley, diced


     2    Cloves garlic, diced


          Juice of 1 lemon






 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" 
on Apr 4, 1997