Fried Eggplant Salad
1 large or 2 small eggplants (about 1 1/2 pounds)
about 1/2 cup olive oil
1 medium onion, halved and thinly sliced
1 large clove minced garlic
juice of 2 lemons & some lemon wedges
salt and freshly ground black pepper
1. Cut the stem from the eggplant and slice it in half lengthwise. Cut each half into 1/4-inch-thick slices. Place the slices in a colander, sprinkle with salt and let stand 30 minutes. Brush the eggplant with paper towels to remove the salt and pat dry.
2. Heat 2 tablespoons of the oil in a large heavy skillet over medium heat. Add eggplant and sauté until golden brown on both sides.
3. Pour off all but 2 teaspoons of any extra oil in the skillet. Add the onion and sauté over medium-low heat for a minute. Then add the garlic and cook until lightly brown – about 5 minutes.
4. Place one fourth of the eggplant into the bottom of a deep, narrow serving bowl. Sprinkle with the lemon juice, salt and pepper to taste. Top with 1/4 of the onion/garlic mixture. Continue to layer, squeezing lemon juice over the eggplant each successive layer, until all the ingredients are used. End with the onion mixture and lemon wedges. Serve chilled.