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Zesty Eggplant Slices (Skhtorats)

appetizers, poultry

1 3/4 lb long narrow eggplants; cut into 1/2-inch slices
1 tablespoon coarse (kosher) salt
4 large cloves garlic; crushed in a garlic press
3 tablespoon red wine vinegar
1/2 cup olive oil; or as needed
1/4 cup fresh cilantro; chopped
1 freshly ground black pepper and sal; t to taste

Place the eggplant slices in a colander and toss with the salt. Let stand for 30 minutes. Rinse the eggplant well, under cold running water, and patdry with a kitchen towel. In a small bowl, combine the garlic and vinegar and let stand while you cook the eggplant. Divide the oil between 2 large skillets and heat until it sizzles. Add eggplant slices to both skillets, without overcrowding, and fry until a deep golden on both sides, 12 to 15 minutes. Repeat with any remaining slices. Transfer the fried slices to alarge bowl, without draining. Let cool. Place the cooled eggplant slices in a serving dish in layers, sprinkling each layer with vinegar-garlic mixture, pepper, salt (if needed), and cilantro. Cover and refrigerate forat least 2 hours before serving.

Yield: 6 servings

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