Sprinkle salt on eggplant slices and soak in cold water for 1 hour to remove the bitter taste. Dip each slice first into beaten eggs then coat with flour and garlic mixture. Heat 1/3 of a cup of oil in a 10 inch skillet and fry eggplant on one side and then the other until golden brown. Drain on paper towel.

Sauce

1 cup ketchup
1 tablespoon lemon juice
½ bunch cilantro
5 garlic cloves

Combine ingredients in food processor. Spread sauce over each eggplant slice.

« Previous

Babaganoosh

Baked Chicken Stuffed With Kishke

Rebbetzin Esther Winner and Helen Zegerman Schwimmer

Note: The laws of Shabbat rest mandate that all cooking and baking be done before Shabbat, and regulate food preparation done on Shabbat in other ways as well. For more information, see Food Preparation on Shabbat.

Note: All processed foods used for kosher cooking must bear kosher certification, leafy greens and other veggies must be checked for infestations, and all cooking must be done on kosher utensils, with meat and dairy kept separate.

Fried Eggplant Supreme