Salatat Bathinjan (Eggplant Appetizer)

1. 1

   Sprinkle the eggplant slices with salt.

2. 2

   Place in strainer or colander, top with a weight and allow to drain for 45 minutes.

3. 3

   Heat the oil in a frying pan, the add the eggplant slices and fry on both sides until they are golden brown.

4. 4

   Remove the eggplant slices, dice them and set aside in a bowl.

5. 5

   Mash the garlic cloves with salt.

6. 6

   Add to the diced eggplant along with the hot pepper and lemon juice.

7. 7

   Chill slightly and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.