Marinated Aubergines
Skhtorats
790g (1lb 12oz) Aubergines
115ml (4floz) Olive Oil
4 Garlic Cloves
3 tbsp Red Wine Vinegar
2 tbsp Fresh Coriander
1 tbsp Salt
Freshly Ground Black Pepper
Cut the aubergines into 13mm (½ inch) slices.
Place the slices into a colander and sprinkle with the salt.
Allow to stand for around 30 minutes, for the liquid to drain from them.
Wash under running water, pat dry with kitchen paper.
Heat the oil in a large frying pan and fry in batches until golden on each side.
Transfer the cooked slices to a bowl, no need to drain.
Allow to cool.
Crush the garlic, finely chop the coriander and add to the vinegar, whisking lightly, add seasoning to taste.
Place the slices into a serving bowl in layers, adding some of the mixture between each layer and the remainder of the top.
Cover and refrigerate for at least 2 hours before serving.
Serves: 6
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