Badrijani sunelebit (eggplant with garlic and basil)

6 servings

Ingredients

Quantity Ingredient
2 Medium eggplants
Salt
Oil
¾ cup Chopped fresh basil
4 Cloves garlic finely chopped
Wine vinegar

Directions

Cut eggplants lengthwise in slices about ¼-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 ½ hour at room temperature, then chill. Serve as salad or side dish. Makes 6 servings.

Each Serving Contains About: 20 calories; 2 mg sodium; 0 cholesterol; 1 gram fat; 3 grams carbohydrates; 1 gram protein; ⅜ gram fiber.

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