Fried Eggplant
Fried eggplant is served cold or at room temperature and is accompanied by lemon and jocoque.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
8
Servings
- 3 eggplants, sliced into 1 cm thick slices
- 3 tablespoons coarse salt
- vegetable oil, for frying
- 4 limes
- 1 cup jocoque
- parsley, for garnish
Preparation
40 mins
0 mins
Low
- Place the eggplant slices on paper towels and sprinkle with coarse salt. Let the salt dry the eggplants for 30 minutes.
- In a large skillet, heat enough oil over medium heat to cover the skillet.
- Fry the eggplants one by one for 1 minute on each side and remove with a slotted spoon from the oil. Place on paper towels to absorb the excess oil.
- Let them cool and serve accompanied by jocoque. Jocoque can be prepared with a splash of olive oil and za'atar (Arabic spice) if available in Lebanese specialty stores.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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