ISRAELI EGGPLANT SALAD
2 medium sized eggplants
2 medium or one large onion
¼ to 1/3 cup red wine vinegar (my husband prefers cider vinegar)
Salt and pepper
- Slice unpeeled eggplants into 1/4 inch slices.
- Fry them a few at a time in a fair amount of olive oil on both sizes until lightly browned and cooked through. Set the cooked eggplant aside in a bowl and as oil collects in bottom of the bowl, add it back to the frying pan. The eggplant soaks up lots of oil, so more oil has to be frequently added.
- When all the eggplant has been browned, add vinegar and salt.
- Thinly slice the onions and either add them raw if they are sweet or fry them quickly over high heat in the olive oil and then add them to the eggplant. Check for seasoning and for best results marinate the salad overnight in the fridge.