Israeli Eggplant Appetizer
From hollyeats 15 years agoIngredients
- 3 medium eggplants (aubergines) shopping list
- 2 fresh red bell peppers, chopped OR shopping list
- 4 canned pimentos (not as good) shopping list
- 1 cup tomato ketchup shopping list
- 1/3 cup white vinegar shopping list
- 4 crushed garlic cloves shopping list
- salt & pepper to taste shopping list
- olive oil for frying shopping list
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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