Today's Tip
To prevent burning saucepan when boiling milk, sprinkle bottom of the pan with granulated sugar. Let it get hot, then pour in the milk. It also keeps milk from boiling over More Tips

Detailed, Step by Step Instructions and Explanations. Fully Illustrated. Both US and Metric Measurements. Nutrition Facts. Preparation Time. Cooking Time. Waiting Time. All Recipes Tried and True. Get Your Fill of the Platinum Pumpkin Cheesecake Recipes Collection.

The Internet's Most Comprehensive Recipes Collection

Buy Now!                                    

Zesty Eggplant Slices (Skhtorats)

6 Servings
1 3/4 lb long narrow eggplants,cut
-into 1/2-inch,Slices
1 T coarse (kosher) salt
4 lg cloves garlic,crushed in a
-garlic press
3 T red wine vinegar
1/2 c olive oil,or as needed
1/4 c fresh cilantro,chopped
1 black pepper,Freshly Ground
-and sal,t to taste

Place the eggplant slices in a colander and toss with the salt. Let stand for 30 minutes. Rinse the eggplant well, under cold running water, and pat dry with a kitchen towel. In a small bowl, combine the garlic and vinegar and let stand while you cook the eggplant.
Divide the oil between 2 large skillets and heat until it sizzles.
Add eggplant slices to both skillets, without overcrowding, and fry until a deep golden on both sides, 12 to 15 minutes. Repeat with any remaining slices. Transfer the fried slices to a large bowl, without draining. Let cool. Place the cooled eggplant slices in a serving dish in layers, sprinkling each layer with vinegar-garlic mixture, pepper, salt (if needed), and cilantro. Cover and refrigerate for at least 2 hours before serving.

         ©2007-2017 All rights Reserved.