Zesty eggplant slices (skhtorats)

6 servings

Ingredients

Quantity Ingredient
1¾ pounds Long Narrow Eggplants; Cut Into 1/2-Inch Slices
1 tablespoon Coarse (Kosher) Salt
4 larges Cloves Garlic; Crushed In A Garlic Press
3 tablespoons Red Wine Vinegar
½ cup Olive Oil; Or As Needed
¼ cup Fresh Cilantro; Chopped
Freshly Ground Black Pepper And Salt To Taste

Directions

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.

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