Batenjein Mekleh (Fried Eggplants)

1 large eggplant
Oil for frying

Wash and peel eggplants then thinly slice. Cover with salt and leave to rest for a few hours or overnight. Rinse and drain sliced eggplants. Place in hot oil and deep fry till golden brown. Alternatively, brush slices with olive oil and place under hot grill till browns then turn and repeat. Serve at room temperature either on its own with pitta OR topped with Lebanese Salsa as part of the mezze.

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