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Garlic Lemon Fried Eggplant




Source of Recipe


clabbergirl






Recipe Introduction


There are a zillion mashed eggplant dishes. This one is fried in thin slices and then marinated in a tangy lemon garlic vinaigrette. It would be at home on a summer table, a picnic, or with grilled, cold chicken. Have this once, and it will be a staple in your eggplant repertoire. It is also easier than the usual eggplant recipes. You can also leave out the egg and flour dip, and just fry the eggplant slices in oil - minus their coating. Either way is good.





List of Ingredients



• 2 medium eggplants, sliced very thin
  
• 4 eggs
  
• 1 1/2 cups flour
  
• salt, pepper, to taste
  
• oil, for frying
  
• 1 1/2 cups fresh lemon juice (or 1 1/4 cups lemon juice and 1/4 cup vinegar)
  
• 2-3 minced cloves garlic
  
• 1-2 tsps cumin, optional
  
• more pepper to taste, salt
  






Instructions



1. Trim eggplants and slice thin. Dip each in beaten eggs and lightly in flour. Lay out on a baking sheet, lined with parchment. Dust with salt and pepper.
   
2. Meanwhile, heat up two frying pans with about 1/2" light olive or vegetable oil. Fry up the slices, turning once, until tender, a few minutes per side, taking care to brown, not burn the slices.
   
3. Drain the slices on paper towels.
   
4. Arrange all the slices on a large platter. Whisk together lemon juice, salt, pepper, cumin and garlic. Drizzle this over the eggplant.
   
5. Refrigerate at least 2 hours and up to 5-6 days.
   






Final Comments


Serves 6-8 as a side dish.