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Zesty eggplant slices (skhtorats)
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| Artist: |
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| Categories: |
Appetizers, Eastern European, Eggplant, Russian, Vegetables |
| Yield: |
6 |
| Rating: |
no rating. |
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Ingredients:
| 1 3/4
| lbs | Long Narrow Eggplants, Cut | | | -Into ?Inch Slices | | 1
| tbsp | Coarse (Kosher) Salt | | 4
| large | Cloves Garlic, Crushed In A | | | -Garlic Press | | 3
| tbsp | Red Wine Vinegar | | 1/2
| cup | Olive Oil, Or As Needed | | 1/4
| cup | Fresh Cilantro, Chopped | | | Freshly Ground Black Pepper | | | -And Salt To Taste |
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Procedures:
| 1 | Place the eggplant slices in a colander and toss with the salt. | | 2 | Let stand for 30 minutes. | | 3 | Rinse the eggplant well, under cold running water, and pat dry with a kitchen towel. | | 4 | In a small bowl, combine the garlic and vinegar and let stand while you cook the eggplant. | | 5 | Divide the oil between 2 large skillets and heat until it sizzles. | | 6 | Add eggplant slices to both skillets, without overcrowding, and fry until a deep golden on both sides, 12 to 15 minutes. | | 7 | Repeat with any remaining slices. | | 8 | Transfer the fried slices to a large bowl, without draining. | | 9 | Let cool. | | 10 | Place the cooled eggplant slices in a serving dish in layers, sprinkling each layer with vinegar-garlic mixture, pepper, salt (if needed), and cilantro. | | 11 | Cover and refrigerate for at least 2 hours before serving |
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