Prep Time: 30 minutes
Cook Time: 30 minutes
Ingredients:
- 2 1/2 pounds (1 k) eggplants -- small ones will work best
- 4 cups (1 liter) olive oil for frying
- 3 cloves minced garlic
- Abundant minced parsley
- Kosher salt
Preparation:
Continuing with the introduction, eggplant was a staple food of the South, and I have found a number of recipes fairly similar to this in southern Italian cookbooks.Quarter the eggplant lengthwise and cut the quarters into 1-inch pieces. Put them in a colander, sprinkle them well with salt, cover them with a weighted plate, and let them sit for a couple of hours. Then rinse away the bitter juices and pat the eggplant dry.
Heat the oil in a pot, add the garlic and some parsley, then the eggplant. Cover and cook over a medium flame until the eggplant pieces are fairly tender, then uncover, turn the flame up, and continue cooking until they are browned. Remove the eggplant from the pot to a heated serving platter with a slotted spoon, sprinkle with more parsley, and serve hot.
Yield: 6 servings fried eggplant.
