Grilled Eggplant With Paprika

Grilled Eggplant With Paprika

  • 4/4/2013
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    Grilled Eggplant With Paprika 
     
     
    Ingredients
    2 eggplants
    6 cloves garlic, minced
    2 tsp. salt for the eggplant and 2 tsp. salt for the vinegar mixture 
    Black pepper to taste
    2 tsp. Red sweet Paprika
    1/2 cup white vinegar
      2 Tbl. vegetable oil for frying (or more)
    1 bunch, freshly chopped parsley leaves
     
    Remove the stem end from the eggplants. Cut each eggplant in half lengthwise, and slice into half-inch thick moon slices.
    In a large mixing bowl, toss the eggplant with the 2 teaspoons  of salt and let stand for about 15 to 20 minutes. Salting the eggplant removes some of the bitterness.
    Rinse and dry the eggplant well using paper towels.
    Heat a grill pan (or two) over medium high heat. Add the oil and get it hot. When the pan and oil is hot, fry the eggplant slices until nicely browned on both sides. Don’t crowd the pan.  Remove them and let them drain on paper towels.
    Meanwhile in a small pan, boil 1 cup water + ½  cup vinegar, add the salt, paprika and black pepper to taste.
     Now arrange the eggplant slices, parsley and minced garlic alternately in a pretty serving bowl.  Cover it with the hot vinegar/water and spice mixture and mix well.   Let it cool.  Seal and cover the bowl with plastic wrap.  Refrigerate until ready to serve.
    Good to eat   the next day and up to 2 weeks!
    The eggplant is delicious for brunch on bread; lunch with chicken/beef/ or fish and with an omelet...
     
    You will love it...
    Yours, Nitza Gilad at programs@chicago.mfa.gov.il