Fried Eggplant Slices - Simple And Delicious |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 6 |
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Eggplant replaced meat for us in summer back in Ukraine. This versatile vegetable has as many faces as there are cooks. Try this by itself, or as a side dish. Don't forget the fresh sourdough bread! Ingredients:
1 large eggplant. take care to pick one without dark or soft spots |
3-4 large tomatoes, ripe and ready to burst. |
3-4 garlic cloves |
salt, fresh ground black pepper to taste |
fresh flat leaf parsley - a handful |
3-4 tbsp all-purpose flour |
vegetable oil for frying and dressing, white vinegar |
Directions:
1. Slice eggplant fairly thick - up to .5 inch, but no thicker.
2. Sprinkle slices generously with salt, place on a cutting board, and press with something heavy for 10 minutes.
3. Meanwhile, mix flour with salt and black pepper.
4. Rinse the eggplant slices and pat dry with paper towel.
5. Drench each slice in flour mix and fry on medium/high heat in oil. Fry on both sides until flour is well browned and crisp, be careful not to burn.
6. Add oil to skillet if necessary, as eggplants drink it pretty fast. Once done cooking, place eggplant slices onto paper towel to get rid of excess oil
7. Prepare dressing:
8. Shred tomatoes using a coarse grater, or chop in a food processor, not too fine - like for salsa
9. Add minced garlic cloves, salt, pepper, finely chopped parsley, 2-3 tbsp vegetable oil and 2 tbsp white vinegar.
10. Stir well, let sit for a few minutes.
11. Arrange eggplant slices in layers on a platter. Pour dressing over each layer as you pile them up. Let sit for a few minutes to soak the tomato juice.
12. Serve fresh with sourdough bread and feta cheese if desire
13. Place all fried
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