|Published||Sep 26, 2007||Cooking Time||1 hour|
|Recipe Type||Appetizers||Preparation Time||30 min|
|Ingredient||Brinjal Eggplant||Standing Time||1 hour|
Recipe of Salatat Bathinjan
|Hot Pepper, Finely Chopped Medium||1||Numbers|
|Eggplant, Peeled And Thickly Sliced||1||Large|
Sprinkle the eggplant slices with salt. Place in a strainer or colander, top with a weight, and allow to drain for 45 minutes.
Heat the oil in a frying pan, then add the eggplant slices and fry on both sides until they are golden brown. Remove the eggplant slices, dice them, then set aside in a bowl.
Mash the garlic cloves with salt. Add to the diced eggplant along with the hot pepper and lemon juice. Chill slightly and serve.