Fried eggplants in tomatoe sauce

1 servings

Ingredients

Quantity Ingredient
Eggplants
Salt
Olive oil
1 Garlic cloves*; up to 2
1 tablespoon Tomatoe paste; up to 2

Directions

(a very popular mezze in Israel !) Slice unpeeled eggplants in round slices, sprinkle with salt and drain for half an hour, in a colander. Rinse under runing cold water and pat dry.

Fry in olive oil until golden brown, then place on paper towel to remove grease.

In a frying pan, heat olive oil, fry one or two garlic cloves*, add the eggplants, add 1-2 tablespoons of tomatoe paste, dilued in water, cover and cook for 15 minutes.

Serve hot, or cold. Suggestion

: delicious in a pastrami sandwich with some parsley *it is preferable to remove the garlic to avoid the burnt taste.

Posted to JEWISH-FOOD digest by "Viviane & Israel Barzel" <i_barzel@...> on Feb 8, 1999, converted by MM_Buster v2.0l.

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