Eggplant (Aubergine) With Raw Garlic

5.0(28)

This is very similar to a dish I enjoy at a fabulous Toronto restaurant, Jerusalem -- but the restaurant's version doesn't use raw garlic. I love the taste of this dish. If you're the only eggplant lover in your household (like I am), use a smaller eggplant, cut the sauce ingredients in half, and enjoy this yourself.

by Lennie·published 2002-10-06

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Vegetable

Servings

4 serving(s)

Total time

20 min

prep 10 min

Calories / serving

72 kcal

Ingredients (7)

serves

1 large eggplanteggplant
olive oil, as needed (extra-virgin preferred)olive-oil
4 garlic cloves, peeled and minced finegarlic
2 tablespoons fresh lemon juicelemon-juice
1 tablespoon extra virgin olive oilextra-virgin-olive-oil
1 teaspoon saltsalt
1/2 cup finely chopped fresh flat leaf parsleyparsley

Instructions (6 steps)

01Wash eggplant well; cut off stem portion (leave peel on).
02Slice eggplant into quarter-inch slices and brush each side with extra virgin olive oil.
03Heat a nonstick skillet over medium-high heat and brown eggplant slices until they are golden brown on each side.
04On a serving platter, arrange cooked eggplant slices.
05In a small measuring cup, combine the garlic, lemon juice, the one tbsp of extra virgin olive oil and the salt.

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Rich recipe — supports nutrition-aware planning.