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Israeli Eggplant Appetizer Recipe

Ingredients

How to make it

  • Wash and dry eggplants.
  • Remove stems and cut crosswise into 3/4" (2 cm) slices.
  • Sprinkle both sides with salt and let drain in a colander for about 30 minutes.
  • Dry with paper towels.
  • Heat oil in a heavy skillet and fry the eggplant slices until golden. Add the fresh bell pepper (if using) the last 5 minutes of frying.
  • Drain on paper towels.
  • Place the hot eggplant and pepper into a deep bowl or crock.
  • Mix ketchup, garlic, vinegar and seasonings and pour over the eggplant.
  • Gently mix together, cover and chill for at least a few hours and up to several days before serving. It should be thoroughly chilled.
  • Keeps, refrigerated and covered, for several weeks --if you can get it to last that long! I make a double recipe for this purpose.

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The Cook

hollyeats Shaftesbury, UK

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