|Recipe Name:||Aubergine Salad||Submitted by:||Administrator|
|Number of Servings:||1|
3 Aubergine, up to 4
Oil for frying
Lots of fresh crushed garlic
Chopped parsley to garnish
This salad keeps very well and it comes from the Sephardic Jews , now
living in Cape Town, originally from Rhodes Island. Slice the
aubergine in 1-2 cm thick slices and soak in heavily salted water, at
least 12 hours. The longer it soaks , the less oil it absorbs.Rinse
and dry well. Fry aubergine in hot oil on both sides till colour
changes and aubergine softens.Remove from oil and drain on brown paper
or absorbent towels. When you have finished frying all the aubergine
assemble the salad. Put one layer of aubergine in a bowl (with a
lid),salt and pepper the slices , sprinkle with crushed garlic .
Continue layering. Take about a quarter cup of brown vinegar and
sprinkle over the veg. Close the lid and put into fridge and turn
every now and again so that all the vinegar is absorbed. To serve :
Layer gently onto flat platter and sprinkle with chopped parsley.
Posted to JEWISH-FOOD digest by "The Angels" <firstname.lastname@example.org>
on Feb 07, 1999, converted by MM_Buster v2.0l.
Nutrition (calculated from recipe ingredients)
Calories From Fat: <1
Total Fat: <1g