Saturday, June 4, 2016

Moroccan Eggplant

  2 large globe eggplants, 1/4-inch slices
  2 cloves garlic, minced
  1/2 cup chopped fresh parsley

1.  Spread the slices of eggplant on a towel and sprinkle both sides generously with salt.  Allow the eggplant to sweat for 15 minutes, then wipe the pieces dry with a paper towel.
2.  Preheat a large, heavy skillet over medium-high heat with a thin layer of olive oil.  Fry eggplant until brown.
3.  Sprinkle with garlic.

4. Garnish with parsley and serve warm or at room temperature.

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