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Zesty Eggplant Slices (Skhtorats)

Make Zesty Eggplant Slices (Skhtorats) at home with Coarse Salt, Red Wine Vinegar, and Olive Oil. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1 tbsp
• 3 tbsp
• 1/2 cup

Method (preview)

1. 1

   Place the eggplant slices in a colander and toss with the salt.

2. 2

   Let stand for 30 minutes.

3. 3

   Rinse the eggplant well, under cold running water, and pat dry with a kitchen towel.

4. 4

   In a small bowl, combine the garlic and vinegar and let stand while you cook the eggplant.

5. 5

   Divide the oil between 2 large skillets and heat until it sizzles.

6. 6

   Add eggplant slices to both skillets, without overcrowding, and fry until a deep golden on both sides, 12 to 15 minutes.

7. 7

   Repeat with any remaining slices.

8. 8

   Transfer the fried slices to a large bowl, without draining.

9. 9

   Let cool.

10. 10

    Place the cooled eggplant slices in a serving dish in layers, sprinkling each layer with vinegar-garlic mixture, pepper, salt (if needed), and cilantro.

11. 11

    Cover and refrigerate for at least 2 hours before serving.