Sprinkle salt on eggplant slices and soak in cold water for 1 hour to remove the bitter taste. Place on baking pan.
Pat slices dry with paper towels.
Jewish eggplant recipes. Let drain 1 hour. Place the eggplant on a tray and put in the oven. Drain on paper towel.
While eggplant drains heat 2 tablespoons oil in a 4- to 5-quart heavy pot over moderately high heat until hot but not smoking then sauté ¾ of the garlic stirring until golden about 1 minute. Remove from the oven when soft and charred about 10 to 20 minutes more. Trusted Results with Jewish eggplant recipes.
Get your favorite recipes â and even shopping lists â in the kitchen at the. Heat 13 of a cup of oil in a 10 inch skillet and fry eggplant on one side and then the other until golden brown. Preheat oven to 400 degrees Fahrenheit.
Jewish Cookery by Leah Leonard is the classic compendium of Jewish cuisine. Moroccan Lamb and Eggplant Matzo Pie with Spicy Tomato Sauce Gourmet April 2004. Prepare a large plate and fill it generously with bread crumbs.
Dip eggplant slices into egg mixture and then into bread crumbs. Heat oven to 450 degrees. Preheat oven to 400 degrees Fahrenheit 200 degrees Celsius.
Season eggplant slices evenly with 1 tablespoon salt and let stand allowing excess water to drain at least 30 minutes or up to 1 hour. Turn eggplant after 20 minutes. Cut eggplant into ½-inch cubes and transfer to a colander.
Using a fork make holes all around the eggplant. Turn pepper after 15 minutes. Roast another 20 to 30 minutes until completely soft.
Dip each slice first into beaten eggs then coat with flour and garlic mixture. Toss with 2 tablespoons sea salt. Prick eggplant and bell pepper all over with a fork.
Mix together eggs oil salt and seasoning in a small bowl. Curry Eggplant Yogurt Salad PhotoFaith Kramer. Bake for 25 to 30 minutes until fully cooked and soft turn eggplant over midway through baking.