Nicole's Eggplant Salad

Recipe Ingredients

2		Unpeeled eggplants - sliced 1/4" thick (large)
2 tablespoons	30ml	Salt
		Peanut oil - for frying
1/2 cup	73g / 2.6oz	Fresh parsley - diced
2		Garlic - diced
1		Lemon - juice of

Recipe Instructions

Sprinkle eggplant slices with salt, place in a dish and weight down overnight.

Drain the bitter juice and discard. Dry the slices with paper towels.

Fry slices in peanut oil, 1 inch deep, adding oil as needed.

When finished, place in a baking dish. Layer the eggplant with parsley and garlic.

Add the lemon juice and bake in 350F oven 20 minutes. Serve cold.

Source:
"The Jewish Holiday Kitchen" by Joan Nathan

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