Skhtorats (Zesty Eggplant Slices)

1. 1

   Place the eggplant slices in a colander and toss with the salt.

2. 2

   Let stand for 30 minutes.

3. 3

   Rinse the eggplant well under cold running water and pat completely dry with a kitchen towel.

4. 4

   In a small bowl combine the garlic and vinegar and let stand while you cook the eggplant.

5. 5

   Divide the oil between two large skillets and heat until it begins to sizzle.

6. 6

   Add eggplant slices to both skillets without overcrowding.

7. 7

   Fry until deep golden on both sides, 12 to 15 minutes.

8. 8

   Repeat with remaining eggplant slices.

9. 9

   Transfer the fried slices to a large bowl without draining.

10. 10

    Let cool.

11. 11

    Place the cooled eggplant slices in a serving dish in layers, sprinkling each layer with the vinegar-garlic mixture, pepper, salt (if needed) and fresh coriander.

12. 12

    Cover and refrigerate for at least 2 hours before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.