Recipe - Nicoles Eggplant Salad

2 lg Unpeeled eggplants, cut or sliced up
1/4" thick
2 tablespoon Salt
Peanut oil, for frying
One half cup Fresh parsley, minced
2 Cloves garlic, minced
Juice of 1 lemon

Sprinkle eggplant slices with salt, place in a dish and weight down
overnight. Drain the bitter juice and discard. Dry the slices with paper
towels. Fry slices in peanut oil, 1 inch deep, adding oil as needed. When
finished, place in a baking dish. Layer the eggplant with parsley and
garlic. Add the lemon juice and bake in 350F oven 20 minutes. Serve cold.

NOTES : From _The Jewish Holiday Kitchen_ by Joan Nathan. Schocken Books,
New York: 1988

Recipe by: Nicole Amsellem Posted to MCRecipe Digest V1 #551 by "Master
Harper Gaellon" gaellon@inch.com on Apr 4, 1997