🫙 From the Spice Rack
Badrijani Sunelebit (Eggplant with Garlic and Basil)
2 Medium eggplants Salt Oil 3/4 c Chopped fresh basil 4 Cloves garlic - finely chopped Wine vinegar Cut eggplants lengthwise in slices about 1/4-inch thick. Sprinkle with salt to t...
sideeasy
Ingredients2 items
Ingredients
- 2medium eggplants
- 4Clovegarlic
Directions
- 1
2 Medium eggplants Salt Oil 3/4 c Chopped fresh basil 4 Cloves garlic - finely chopped Wine vinegar Cut eggplants lengthwise in slices about
- 2
Sprinkle with salt to taste and let stand 1 hour
- 3
Rinse and pat dry
- 4
Heat several tablespoons oil in heavy skillet
- 5
Saute 1 slice eggplant until golden on both sides
- 6
Place cooked slice on plate and sprinkle with basil, garlic and salt and vinegar
- 7
Repeat with remaining slices, building up several layers of cooked eggplant on plate
- 8
Let stand 1/2 hour at room temperature, then chill