Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Russian Appetizers
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 3/4 lb Long Narrow Eggplants -- Cut
-Into 1/2-Inch Slices
1 tb Coarse (Kosher) Salt
4 lg Cloves Garlic -- Crushed In A
-Garlic Press
3 tb Red Wine Vinegar
1/2 c Olive Oil -- Or As Needed
1/4 c Fresh Cilantro -- Chopped
Freshly Ground Black Pepper
-And Salt To Taste
Place the eggplant slices in a colander and toss with
the salt. Let stand for 30 minutes. Rinse the
eggplant well, under cold running water, and pat dry
with a kitchen towel. In a small bowl, combine the
garlic and vinegar and let stand while you cook the
eggplant. Divide the oil between 2 large skillets and
heat until it sizzles. Add eggplant slices to both
skillets, without overcrowding, and fry until a deep
golden on both sides, 12 to 15 minutes. Repeat with
any remaining slices. 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 (if needed), and cilantro. Cover and
refrigerate for at least 2 hours before serving.
