Ingredients
-
1
-
-
4
-
2
-
1
-
1
-
1/2
-
-
-
-
-
-
-
-
Directions
Eggplant Aubergine With Raw Garlic, This is very similar to a dish I enjoy at a fabulous Toronto restaurant, Jerusalem — but the restaurant’s version doesn’t use raw garlic. I love the taste of this dish. If you’re the only eggplant lover in your household like I am, use a smaller eggplant, cut the sauce ingredients in half, and enjoy this yourself., I love eggplant so enjoyed the full recipe alone. used organic extra virgin olive oil, freshly squeezed organic lemon juice, less organic garlic, sea salt, to taste and because it was already chopped used fresh organic marjoram for some of the herb in a lesser quantity and organic parsley. I love fried eggplant but usually used a lot more oil!, Fabulous both right away and the next day. Unbelievably delicious. I will be making this again. Thank you for posting.
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Steps
|
1
Done
|
Wash Eggplant Well; Cut Off Stem Portion Leave Peel On. |
|
2
Done
|
Slice Eggplant Into Quarter-Inch Slices and Brush Each Side With Extra Virgin Olive Oil. |
|
3
Done
|
Heat a Nonstick Skillet Over Medium-High Heat and Brown Eggplant Slices Until They Are Golden Brown on Each Side. |
|
4
Done
|
on a Serving Platter, Arrange Cooked Eggplant Slices. |
|
5
Done
|
in a Small Measuring Cup, Combine the Garlic, Lemon Juice, the One Tbsp of Extra Virgin Olive Oil and the Salt. |
|
6
Done
|
Drizzle Over the Eggplant Slices, Sprinkle With Parsley, and Serve. |
