Ingredients Serves 2
- 2 eggplants
- 1/2 red onion
- 1 tomato
- 2 tbsp chopped dill and parsley
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 cup oil
- 1/3 lemon
Rinse the eggplants and cut off the stem ends. Slice them lengthwise into 1/2-inch thick pieces. Don't cut too thin. Sprinkle each piece with some salt and pepper, and let them stand under pressure for 30 minutes.
Pour off any accumulated excess liquid and pat the slices dry with paper towel.
Heat oil in a skillet over medium-high heat. The oil should cover the bottom of the pan about 1/2-inch deep.
Fry the eggplant pieces for about 3-4 minutes on each side or until golden brown.
Transfer the eggplant slices to a paper-lined plate to blot excess oil.
Peel the tomato and cut it into small cubes. Cut the onion finely and chop the dill and parsley.
In a bowl combine fried eggplants, chopped tomato, onion and herbs. Season with 2 tablespoons of freshly squeezed lemon juice and stir. Serve warm or cold.