Badrijani Sunelebit (Eggplant With Garlic And Basil)

Recipe Ingredients

2 cups	396g / 13oz	Eggplants (medium)
		Salt
		Oil
3/4 cup	109g / 3.8oz	Fresh basil - chopped
4		Garlic cloves - finely chopped
		Wine vinegar

Recipe Instructions

Cut eggplants lengthwise in slices about 1/4-inch thick. Sprinkle with salt to taste and let stand 1 hour. Rinse and pat dry.

Heat several tablespoons oil in heavy skillet. Saute 1 slice eggplant until golden on both sides. Place cooked slice on plate and sprinkle with basil, garlic and salt and vinegar.

Repeat with remaining slices, building up several layers of cooked eggplant on plate. Let stand 1/2 hour at room temperature, then chill. Serve as salad or side dish.

Source:
Ed Kasky, Executive Chef at Engine Co. No. 28, Los Angeles

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