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Zesty Eggplant Slices (Skhtorats)

appetizers, beef, russian, spreads

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 pat dry 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 a large 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 for at least 2 hours before serving.

Yield: 6 servings

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