|Olive oil/Half olive oil and half shortening||2 Cup (32 tbs) (For Frying)|
|Skohdaua sauce||To Taste|
Remove 1/2 inch lengthwise strips of peel from eggplants, leaving 1/2 inch strips of peel between.
Cut eggplant into thick slices, sprinkle with salt and place in a colander to drain.
Weigh down with a heavy plate and let stand for 30 minutes.
In a large skillet heat the oil and in it brown eggplant on both sides, adding more oil as necessary.