6 Servings
1 3/4 lb long narrow eggplants, cut
-into 1/2-inch, slices
1 T coarse (kosher) salt
4 lg cloves garlic, crushed in a
-garlic press
3 T red wine vinegar
1/2 c olive oil, or as needed
1/4 c fresh cilantro, chopped
1 black pepper, freshly Ground
-and sal, t to taste
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 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 2 large skillets and heat until it sizzles.
Add eggplant slices to both skillets, without overcrowding, and fry
until a deep golden on both sides, 12 to 15 minutes. Repeat with any
remaining 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 vinegar-garlic mixture,
pepper, salt (if needed), and cilantro. Cover and refrigerate for at
least 2 hours before serving.
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