Cold Israeli Eggplant
Nadine Miller Smeyne
Served cold, it is wonderful! This is from the wife of an Israeli Army officer who came to speak at Quantico.
ingredients
- 1 Large Eggplant, sliced
- oil
- egg
- water
- bread crumbs
- salt & pepper
- minced garlic
- minced parsley
- lemon juice
directions
- 1
Be sure to salt the sliced eggplant. Let stand for 30 minutes; flip and repeat. Rinse the eggplant and dry well.
- 2
Mix egg with water. Beat well. Dip Eggplant slices in egg mixture. Dip into bread crumbs.
- 3
Heat oil. Fry the eggplant until golden. Remove to paper towel to drain. Cool.
- 4
Arrange slices on a plate. Top with minced garlic and parsley. Squeeze lemon juice over the eggplant slices.
- 5
Serve at room temperature or chill.
notes
Max at 12.
Source: Nadine Miller Smeyne
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