Friday, July 14, 2017

yael and sharon's israeli eggplant

(Our dinner tonight: stuffed peppers, a salad with artichoke hearts, tomatoes, onion, black olives, cucumbers, balsamic vinegar, olive oil, salt, pepper, and garlic, and our friends' eggplant recipe.)

Back in May, we had a fun, friendly, and fantastic Israeli family stay with us for a few days. On their last night, Yael and Sharon made the most delicious meal for us, including a special eggplant dish.

And here it is for you.

You'll need:

  • eggplant 
  • olive oil
  • sea salt
  • fresh lemon juice
  • fresh minced garlic
Do this:

Slice the eggplant and fry in olive oil till softened and browned. It took me two times in the pan to fit them all in because they need to be in a single layer. Toss in a bowl with sea salt, fresh lemon juice, and fresh minced garlic. 

And if you eat it, you'll want to thank our Israeli friends. I'll pass on your gratitude to them. 

Back in May when our friends were staying with us. We sure do miss them! 

No comments: