Salatat bathinjan is a centuries old recipe, traditionally eaten by peasants. This delicious eggplant recipe is simple to make and can be served as a side dish or as an appetizer. It would make a nice substitute for potato salad at a picnic or barbecue.
Prep Time: 1 hours, 00 minutes
Cook Time: 10 minutes
Ingredients:
- 1 large eggplant, peeled and thickly sliced
- 1/2 cup olive oil
- 4 cloves garlic, crushed
- 1 medium hot pepper, finely chopped
- Juice from half of a small lemon
- salt
Preparation:
Sprinkle eggplant with salt. Place eggplant in colander with a weight on top to drain for 30 minutes.After eggplant has drained, wrapped the eggplant in paper towels and gently squeeze to remove excess water.
3. Heat olive oil in frying pan.
When oil is hot, add slices of eggplant and cook on each side for about 3 minutes each side until golden brown.
Allow the eggplant cool for 10 minutes, and then dice into small piece.
Combine garlic, a dash of salt and diced eggplant.
Add lemon juice and hot pepper.
Mix gently and refrigerate for 20 minutes prior to serving.
