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.

meal or course
recipe type
quick + easy