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Recipe Name: Zesty Eggplant Slices (skhtorats) Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Appetizers Comments:
Preparation Time:
Number of Servings: 6

1 3/4 Pound(s) Long Narrow Eggplants, Cut
Into 1/2-Inch Slices
1 Tablespoon(s) Coarse, kosher salt
4 Cloves Garlic, Crushed In A
Garlic press
3 Tablespoon(s) Red wine vinegar
1/2 Cup(s) Olive Oil, Or As Needed
1/4 Cup(s) Fresh cilantro, chopped
Freshly ground black pepper
And Salt To Taste
Place the eggplant slices in a colander and toss with the salt.
Letstand for 30 minutes. Rinse the eggplant well, under cold
runningwater, and pat dry with a kitchen towel. In a small bowl,
combine thegarlic and vinegar and let stand while you cook the
eggplant. Divide theoil between 2 large skillets and heat until it
sizzles. Add eggplantslices to both skillets, without overcrowding, and
fry until a deepgolden on both sides, 12 to 15 minutes. Repeat with
any remainingslices. Transfer the fried slices to a large bowl, without
draining. Let cool. Place the cooled eggplant slices in a serving dish
in layers,sprinkling each layer with vinegar-garlic mixture, pepper,
salt (ifneeded), and cilantro. Cover and refrigerate for at least 2
hours beforeserving.From Gemini's MASSIVE MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 161
Calories From Fat: 159
Total Fat: 18g
Cholesterol: 0mg
Sodium: 990.5mg
Potassium: 14.6mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g

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