japanese eggplant
 
4-6 japanese eggplant 
rock salt 
olive oil 
crushed garlic to taste 
chopped basil leaves 
wine vinegar 
 
slice eggplant in 1/4 inch slices. arrange on towel and sprinkle with rock 
salt. let sit about 1 hour or until beads of water form on surface. dry 
well, rubbing off salt. in a small amount of hot olive oil, quickly fry 
eggplant until browned. drain well on paper towels. place a layer of 
eggplant in a flat glass or ceramic casserole dish and sprinkle with 
crushed garlic, chopped basil and wine vinegar. repeat until all eggplant 
is used. refrigerate at least 4 hours. serve cold or at room temperature. 
 
 
 
-- 
 
(ID: 78117) Mirror: rec.food.recipes: Fri, Oct 17, 2003


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