Badrijani Sunelebit (Eggplant with Garlic and Basil)

1. 1

   Cut eggplants lengthwise in slices about 1/4 inch thick.

2. 2

   Sprinkle with salt to taste and let stand 1 hour.

3. 3

   Rinse and pat dry.

4. 4

   Heat several tablespoons oil in heavy skillet.

5. 5

   Saute 1 slice eggplant until golden on both sides.

6. 6

   Place cooked slice on plate and sprinkle with basil, garlic and salt and vinegar.

7. 7

   Repeat with remaining slices, building up several layers of cooked eggplant on plate.

8. 8

   Let stand 1/2 hour at room temperature, then chill.

9. 9

   Serve as salad or side dish.

* Per serving · 4 servings · Values may vary.

No additional tips available.