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Badridzhani
Nivrit
(Eggplant with Garlic)
Serves 4 to 6
1 large (1 1/4-pound ) eggplant
Salt
3/4 cup of olive oil (approximately)
3 large garlic cloves, peeled and roughly chopped
Chopped cilantro
Slice the unpeeled eggplant into rounds of
1/2 inch thick, then cut each round in half crosswise. Rinse and place
on paper towel to drain. Sprinkle with salt and let the eggplant stand
for at least 30 minutes. Pat dry.
In large skillet heat 1 tablespoon of
oil. Place some eggplant slices in the hot oil and cook over
medium-low heat, covered, until soft and lightly browned, about 2 to 3
minutes. Turn the eggplant, add another tablespoon of oil to the pan,
and cook, covered, for another 2 to 3 minutes.
Remove the eggplant slices from the oil
and drain well. Repeat the process with the remaining slices, adding
oil as necessary.
In a mortar with a pestle, pound 1
teaspoon salt and the garlic to make a paste. Spread the paste lightly
on the cooked eggplant slices; let sit for 1 minute, then gently
scrape most of the paste off. Place the eggplant on a dish and serve
at room temperature, garnished with chopped cilantro.
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