Skhtorats (Zesty Eggplant Slices)

by Kathleen Morrison

Servings: 4 servings

INGREDIENTS

1-3/4 lb. eggplant, long and narrow, cut into 1/2-inch slices
1 tbsp. coarse kosher salt
4 lg. cloves garlic cloves, crushed in garlic press
3 tbsp. red wine vinegar
1/2 cup olive oil (or as needed)
1/4 cup fresh coriander, chopped
Salt
Black pepper, freshly ground

INSTRUCTIONS

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 completely 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 two large skillets and heat until it begins to sizzle. Add eggplant slices to both skillets without overcrowding. Fry until deep golden on both sides, 12 to 15 minutes. Repeat with remaining eggplant 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 the vinegar-garlic mixture, pepper, salt (if needed) and fresh coriander. Cover and refrigerate for at least 2 hours before serving.

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Tagged: eggplant, russian add tags

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