I know it’s a matter of taste, like everything else, but I think that this is one unique vegetable that not everyone likes but honestly, I don’t see a reason not to like it.
I’m talking about eggplants of course, I personally love eggplant salad, stuffed eggplant, fried, roasted, just bring it on. It usually has it’s distinct flavor but it blends so well with everything else and absorbs the taste. One thing about eggplant is that it has its bitterness so before using it in this recipe you need to make sure you eliminate that. Also, the eggplant has sort of sponge like qualities so it absorbs, whether it’s sauce or oil, so keep that in mind. This is one of my favorite variations of eggplant. I first tasted it at my mother in law’s house and LOVED it. It’s full of garlic and although it’s fried it’s quite refreshing. Over a nice slice of bread with cheese or hummus and you’re set. This time, I wasn’t the one who made it 🙂 it was my husband, which made it so much better!!
- 2 eggplants
- 4-5 Garlic Cloves – Minced
- 1 Cup water
- 2 tsp chopped dill
- Slice the eggplants into 1cm (1/2 inch) slices and place on a surface covered with paper towels, in one layer.
- Sprinkle some salt over the slices and let stand for about 15-20 minutes.
- After 20 minutes, use additional paper towels to absorb all the juices that came out of the slices. Simply pat the slices with the paper towels until they’re dry.
- Preheat a frying pan to medium-high heat with 1cm deep vegetable oil in it.
- Place slices in oil and let fry until the bottom is nice and brown. Flip and do the same with the other side. Add oil if necessary.
- After the eggplants are all fried, prepare the marinade. In a medium bowl, mix together the dill, minced garlic and water.
- Start layering the fried slices in a plastic container. Layer the first layer and using a tablespoon drizzle some of the garlic marinade. Make sure the layer is covered (about 1-2 tablespoons per layer).
- Keep on with the same process for the other layers. It doesn’t have to be too precise as afterwards the eggplants will still have their juices to mix with the marinade so you can’t go wrong.
- Seal the container and place in the fridge for about 2 hours before serving and always keep refrigerated.
