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A delicious eggplant salad served with marinated chicken breast.
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This recipe is amazing, and so simple! It really is worth trying.
I omitted the parsley as I had none on hand, and the lemon juice (woops).
It was a tad time consuming when salting and drying the eggplant and I found the key to perfectly brown eggplant is a stable medium heat. I imagine this is a dish which becomes easier to prepare the more you make it, and I will definitely be making it again.
Great, I've now learned how to avoid eggplant becoming too soppy when frying in oil.
Oh yes forgot to add, I used Rice Oil not olive oil as the kitchen shop guys say that Olive Oil damages the non stick in the pan. The rice oil is light and tastless, nice, great in baking too!
I use Olive oil in my non stick pans all the time and it doesn't hurt them at all. I was told not to use spray oil in any non stick pan because it has an incredient in it that ruins the pans.
I first started cooking the eggplant as suggested by putting oil in the pan..... too much oil, too rich and too many calories!! So I now very lightly brush the washed eggplant while it is on a tea towel, each side of each piece and fry, medium heat in a heavy non stick frypan, easy and golden brown.
The cooking of the eggplant takes some time but the end result is well worth it. People were making comments with each mouth full. Thanks Neil.
I have cooked this eggplant dish of Neils for a while now. Tastes just as good the next day, heated through. I also serve it as a side dish with Roast Lamb. Yum
Not too much lemon or it will be too bitter. Very nice indeed. Brilliant aroma.
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