Badrijani sunelebit (eggplant with garlic and basil)
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Badrijani sunelebit (eggplant with garlic and basil)
  Eggplant    Garlic    Vegetables  
Last updated 6/12/2012 1:05:49 AM. Recipe ID 30999. Report a problem with this recipe.
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      Title: Badrijani sunelebit (eggplant with garlic and basil)
 Categories: Vegetables, Salads
      Yield: 6 Servings
 
      2    Medium eggplants
           Salt
           Oil
    3/4 c  Chopped fresh basil
      4    Cloves garlic
           - finely chopped
           Wine vinegar
 
     Cut eggplants lengthwise in slices about 1/4-inch thick.  Sprinkle
  with salt to taste and let stand 1 hour.  Rinse and pat dry.
     Heat several tablespoons oil in heavy skillet.  Saute 1 slice
  eggplant until golden on both sides.  Place cooked slice on plate and
  sprinkle with basil, garlic and salt and vinegar.  Repeat with
  remaining slices, building up several layers of cooked eggplant on
  plate.  Let stand 1/2 hour at room temperature, then chill.  Serve as
  salad or side dish.  Makes 6 servings. Each Serving Contains About:
  20 calories; 2 mg sodium; 0 cholesterol; 1 gram fat; 3 grams
  carbohydrates; 1 gram protein; 0.38 gram fiber.
  
  File




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Recipe ID 30999 (Apr 03, 2005)

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