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LOCATION: Recipes >> Middle Eastern >> Salatat Bathinjan

Print this Recipe    Salatat Bathinjan

Salatat Bathinjan (Eggplant Appetizer)

1 large eggplant, peeled and thickly sliced
salt
8 tablespoons olive oil
4 cloves garlic
1 medium hot pepper, finely chopped
3 tablespoons lemon juice

Sprinkle the eggplant slices with salt. Place in a strainer or
colander, top with a weight, and allow to drain for 45 minutes.
Heat the oil in a frying pan, then add the eggplant slices and fry
on both sides until they are golden brown. Remove the eggplant
slices, dice them, then set aside in a bowl. Mash the garlic cloves
with salt. Add to the diced eggplant along with the hot pepper and
lemon juice. Chill slightly and serve.

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