eggplant with lemon

September 22, 2011 § Leave a comment

This dish, like everything I make, is super easy and simple. I love to add lemon and lots  garlic, but if you’re not such a fan of raw garlic, it’s not necessary.

water

salt

olive oil

eggplant/aubergine, cut into thin circular slices

lemon juice

parsley, chopped

garlic, minced

First soak the eggplant slices in salty water. This sucks the water content out of the eggplant so they end up more tender and less bitter. I recommend taking this measure anytime you’re going to cook eggplant–it turns out much tastier. Cook the eggplant in a pan with a bit of olive oil. You want the slices to be very golden on both sides. They may shrink a lot, and that’s okay. While they’re cooking away, make the dressing. It’s just olive oil, lemon juice, salt, and minced garlic. Taste it and decide the proportions for yourself. Like I said, I loveeee lemon and garlic, but you might not. Put all the slices of eggplant on a plate, and when you’re ready to serve, pour the dressing on top and sprinkle with fresh parsley. There you have it, a light and refreshing eggplant dish.

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