Recipe - Eggplant Salad

2 lg Eggplants
One half cup Olive oil
1 tablespoon Vinegar
1 teaspoon Oregano
2 Cloves garlic; minced (up to
3)
1 Bayleaf
Salt and pepper; to taste
Oil and olive oil; for
frying
1 tablespoon Lemon

1. Slice eggplant as thinly as possible.

2. Place in layers in a colander, sprinkling salt between layers. Put a
weight on top and let sit 1 hour.

3. Rinse well and dry in paper towels.

4. Fry in batches in oil and olive oil until brown.

5. Prepare dressing : Stir together One half cup olive oil with salt, pepper,
oregano, bay, minced garlic, 1 t. vinegar and 1 t. lemon.

6. As slices are browned , transfer them to a paper towel to dry and then
to a bowl, pouring dressing over them.

7. Chill at least 24 hours before using.

8. Sprinkle with chopped parsley (optional )

NOTES : Great with toasts.

Recipe by: Miriam Podcameni Posvolsky

Posted to MCRecipe Digest by Leon & Miriam Posvolsky miriamp@pobox.com
on Apr 30, 1998