Ingredients
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1
-
1/2
-
2
-
1
-
4 - 6
-
1
-
-
-
-
-
-
-
-
-
Directions
Spiced Eggplant (Aubergine), A favorite appetizer, a staple at weddings and other celebrations , Yummy! I have been making a very similar recipe for a while, except mine calls for mayonnaise as well The few simple changes this one has really made a difference And the omission of the mayo makes it so much healthier–I don’t even miss it! I served this with roasted garlic ciabatta stix (heaven) and Recipe #181208 , A favorite appetizer, a staple at weddings and other celebrations
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Steps
|
1
Done
|
From Each Eggplant, Cut Out 3 Vertical Strips of Skin, Leaving It With a Striped Effect. |
|
2
Done
|
Slice the Eggplant Into 1/2" (1 Cm) Thick Slices, Salt and Let Drain in a Colander For 1/2 Hour. |
|
3
Done
|
Rinse Well and Squeeze Gently. |
|
4
Done
|
Pat Dry Using Paper Toweling. |
|
5
Done
|
Heat the Oil in a Heavy Skillet and Fry the Slices, Several at a Time, Until Golden Brown on Both Sides. |
|
6
Done
|
Drain on Paper Toweling and Then Mash the Eggplant, Garlic and Spices Together. |
|
7
Done
|
Return This Mixture to the Skillet and Fry Until All of the Liquid Evaporates and Only Oil and Vegetables Remain. |
|
8
Done
|
Stir Often During Cooking. |
|
9
Done
|
Pour Off the Oil and Season With the Lemon Juice. |
|
10
Done
|
Correct the Seasoning With Salt to Taste and Let Come to Room Temperature. |
|
11
Done
|
Serve With the Harissa Sauce. |
