Easy Fried Eggplant Salad

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fried eggplant salad

Editor's Note: Fried Eggplant Salad is a staple on the Israeli salad table. This easy-to-follow recipe is great on bread or as a veggie side dish.

  • Duration
  • Cook Time
  • Prep Time
  • 6Servings

Ingredients

  • 4 small eggplants, thinly sliced into 1 inch rounds
  • Oil for frying
  • 1 red pepper, thinly sliced
  • 2 cloves garlic, minced
  • 2 tablespoons white vinegar
  • 1 teaspoon salt
  • Pinch of black pepper

Preparation

1. Heat 1 inch of oil in medium sized frying pan and fry eggplant rounds until golden brown, set aside on paper towels. 

2. Drain oil from frying pan, leaving about a tablespoon of oil still in the pan. Place the red pepper and garlic in the pan and sauté until soft, about 3 minutes. 

3. Add the eggplant rounds back into pan, adding vinegar, salt and pepper and cook for about 2 minutes.

Recipe originally published in JOY of KOSHER with Jamie Geller Magazine Winter 2012 SUBSCRIBE NOW

JOY of KOSHER with Jamie Geller Magazine Winter 2012