STEPS
INGREDIENTS
Choose nice eggplants
Peel the eggplants but leave strips
Slice the peeled eggplants
Placing the slices in strainer
Spread salt on each layer
Adding layers (with salt on each one) letting it rest for at least 30 minutes
After at least 30 minutes taking every 2 slices and squeeze them to take the fluids out (it makes the eggplants less bitter)
Fry the sliced squeezed eggplants
Put the fried eggplants on blotting paper to reduce the oil from the frying
Chopping parsley
Chopping fresh garlic (the more the better)
Making the marinade- putting vinegar in a glass
Adding salt to the vinegar
And pepper
Placing one layer of fried slices in a box and pour some marinade with a tea spoon on the slices
Put some chopped parsley on each slice
And some chopped fresh garlic
Making another layer- marinade, chopped parsley and garlic
After all the layers store the eggplants in the fridge, You can eat after about 1 hour in the fridge you can store it in a closed box in the fridge- it's stay good at least for a week.
Enjoy!
- Eggplant
- Vinegar
- Parsley
- Garlic
- Salt
- Pepper
- Oil for frying
Hay-Li Aviram
Jewelry designer and goldsmith. Owner of Hay-li Aviram fine jewelries. \nAlso loves to cook and eat ;)
Israel
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