Eggplant Recipe
fried w/ Garlic, lemon juice, parsley, vinegar & sumac served with pita
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Ingredients
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Main Ingredients
Cooking Ingredients
Method
Preparation
- 1
Prepare the Eggplant
Slice the eggplants into 1/2-inch thick rounds. Sprinkle salt on both sides and let them sit for about 30 minutes to draw out excess moisture. Rinse and pat dry with paper towels.
- 2
Chop the Garlic and Parsley
Mince the garlic cloves and chop the parsley finely. Set aside.
- 3
Prepare the Lemon Dressing
Juice the lemon and combine the lemon juice with vinegar, sumac, black pepper, and additional salt to taste in a small bowl.
Cooking
- 4
Fry the Eggplant
In a large skillet, heat the olive oil over medium-high heat. Once hot, add the eggplant slices in batches. Fry until golden brown on both sides, about 3-4 minutes per side. Remove and drain on paper towels.
- 5
- 6
Combine and Serve
In a large bowl, mix the fried eggplant with sautéed garlic, the prepared lemon dressing, and chopped parsley. Toss well to combine. Serve warm with pita bread.
