Marinated Eggplant Sandwiches
|Olive oil||125 Milliliter (1/2 cup)|
|Onions||3 , thinly sliced|
|Garlic||1 Clove (5 gm), minced|
|Lemon juice||50 Milliliter (1/4 cup)|
|Chopped parsley||50 Milliliter (1/4 cup)|
|Freshly ground pepper||1⁄4 Teaspoon|
|Red pepper flakes||1 Pinch|
Slice top and bottom from eggplant; cut eggplant into 1/4 inch (5 mm) slices.
Place in colander and toss with salt.
Let stand for 30 minutes to drain.
Rinse slices and pat dry.
In large skillet, heat 1/4 cup (50 mL) of the oil; cook eggplant, in batches if necessary, over medium heat until tender and golden brown, 3 to 5 minutes on each side.
Add more oil between batches if necessary and heat before adding more eggplant slices to avoid excessive greasiness.
Drain well on paper towels and place in large bowl.
To oil remaining in pan, add onions and garlic; cook until softened.
Combine with eggplant.
Sprinkle with lemon juice, parsley, pepper and pepper flakes; toss lightly.
Marinate for at least 1 hour at room temperature or overnight in the refrigerator.
To assemble sandwiches, spoon eggplant onion mixture into pita pockets; top with tomato slices, if using.
Wrap securely in plastic wrap or waxed paper.