Twice-cooked eggplant from Zahav: A World of Israeli Cooking (page 106) by Michael Solomonov and Steven Cook

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • blintz on November 02, 2021

    This was the big hit at a potluck mezze party. I took the advice of other posters and instead of frying, I oven roasted the eggplant slices on cookie sheets at 400 degrees. Since I doubled the recipe, it took a while to get them close to burned, but it was worth it. When I mixed in the eggplant, I thought the crunchy texture of the charred skin might be a bit off-putting, but by the time I served it, those bits had softened and were part of the deliciousness!

  • hirsheys on June 10, 2018

    You begin by salting slices of eggplant (does salting really do anything? I'm unconvinced by the process), then frying in batches until the slices get nearly blackened. This takes roughly forever, but the good news is that you can prep the rest (chop some onion and a red pepper) while you fry. I made it through literally every slice and on the last one, the smoke detector started going off [Note to self: turn on vent!!!] This is an extremely yummy mezze and improves daily. It's a pain, though, so I doubt that I will make it often unless I can figure out a better way to cook the eggplant (roasting it?)

  • agentmnm on December 25, 2016

    This dish is a family favorite. The cooking of the eggplant does take time but this dish can be made 2 days before serving. Just add the lemon juice before serving. One thing - it is very salty. I might use a little less salt next time.

  • PinchOfSalt on September 07, 2016

    Very, very tasty, but some might be put off by the charred bits of eggplant. So, best served in an informal setting. Also, it took three batches to fry two thickly sliced eggplants in a good-sized skillet, which at 20 minutes or so per batch, meant that it took over an hour to complete that step. The next time I make this, I will experiment with brushing the slices with olive oil, arranging them on a cookie sheet and broiling them. This should save a lot of time.

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