Name: Marinated Eggplant Slices
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: Eggplant, cut into 1/2-inch slices - 1 ¾ pounds; Coarse kosher salt - 1 tablespoon; Garlic, crushed - 4 cloves; Red wine vinegar - 3 tablespoons; Olive oil, or as needed - ½ cup; Salt and freshly ground black pepper to taste - ½ cup; Cilantro, chopped - ¼ cup

Ingredients for - Marinated Eggplant Slices

1. Eggplant, cut into 1/2-inch slices 1 ¾ pounds

2. Coarse kosher salt 1 tablespoon

3. Garlic, crushed 4 cloves

4. Red wine vinegar 3 tablespoons

5. Olive oil, or as needed ½ cup

6. Salt and freshly ground black pepper to taste ½ cup

7. Cilantro, chopped ¼ cup

How to cook deliciously - Marinated Eggplant Slices

1 . Stage

Place eggplant slices in a colander and toss with kosher salt. Let stand for 30 minutes.

2 . Stage

Rinse eggplant well under cold running water and pat dry with a kitchen towel. Combine garlic and vinegar in a small bowl and let stand while you cook the eggplant.

3 . Stage

Heat some olive oil in a large skillet over medium heat. Pan-fry eggplant slices in batches, adding and heating more oil between batches, until deep golden brown on both sides, 12 to 15 minutes. Repeat with any remaining slices. Transfer the slices to a large, paper towel-lined platter and let cool.

4 . Stage

Place the cooled eggplant slices on a serving dish in layers, sprinkling each layer with the vinegar-garlic mixture, cilantro, salt (if needed), and pepper. Cover and refrigerate for at least 2 hours before serving.