Saute of Eggplant
|Eggplant||500 Gram (1 Pound)|
|Olive oil||3 Tablespoon|
|Garlic||2 Clove (10 gm), thinly sliced|
|Chopped parsley||2 Tablespoon|
Cut the eggplant into 1 cm (1/2 inch) pieces.
Put into a colander, sprinkle generously with salt and leave for 30 minutes.
Rinse well under cold water and drain on kitchen paper.
Heat the olive oil in a large frying pan, add the eggplant and fry for 10 to 12 minutes, until golden brown.
Stir in the garlic and parsley and cook for a further 2 minutes.
Serve hot or cold, garnished with lime or lemon slices and parsley.