MARINATED EGGPLANT SLICES

Marinated Eggplant Slices image

A Russian eggplant appetizer, served cold and marinated, for garlic lovers! Consider topping with toasted pine nuts and/or capers, Greek olives, and tomato for extra zing.

Provided by flying fingers

Time 3h10m

Yield 6

Number Of Ingredients 7

Ingredients

1 ¾ pounds eggplant, cut into 1/2-inch slices
1 tablespoon coarse kosher salt
4 cloves garlic, crushed
3 tablespoons red wine vinegar
½ cup olive oil, or as needed
salt and freshly ground black pepper to taste
¼ cup cilantro, chopped

Steps:

Place eggplant slices in a colander and toss with kosher salt. Let stand for 30 minutes.
Rinse eggplant well under cold running water and pat dry with a kitchen towel. Combine garlic and vinegar in a small bowl and let stand while you cook the eggplant.
Heat some olive oil in a large skillet over medium heat. Pan-fry eggplant slices in batches, adding and heating more oil between batches, until deep golden brown on both sides, 12 to 15 minutes. Repeat with any remaining slices. Transfer the slices to a large, paper towel-lined platter and let cool.
Place the cooled eggplant slices on a serving dish in layers, sprinkling each layer with the vinegar-garlic mixture, cilantro, salt (if needed), and pepper. Cover and refrigerate for at least 2 hours before serving.

Nutrition Facts : Calories 196.4 calories, Carbohydrate 8.8 g, Fat 18.3 g, Fiber 4.6 g, Protein 1.5 g, SaturatedFat 2.5 g, Sodium 964.2 mg, Sugar 3.1 g