Fried Sliced Eggplant

In the Middle East, the eggplant is considered the poor man's meat. But, I love it so much, I could eat it instead of meat! I love this simple recipe. The eggplant slices can be served with a mezze or in a shwarma. 

Salt the Eggplants

2 large Eggplants, sliced width-wise
Salt
Vegetable oil for frying
Feta cheese (optional)
Coarse sea salt
parsley, chopped

In a colander, place sliced eggplant and salt each layer. Place a plate on top of the eggplant with a heavy jar or can; set on a plate for the bitter juices to drain for about 30 minutes. Pat the eggplant slices thoroughly dry on paper towels.

Fry the Eggplants

Heat a heavy frying pan with vegetable oil to medium high heat and fry slices of eggplant until browned on both sides - about 6-8 minutes; drain on paper towels. Sprinkle with salt and pepper.

To serve

Arrange the sliced eggplants on a platter and crumble feta cheese over the top with a drizzle of olive oil. Sprinkle on coarse sea salt and add lemon wedges and parsley as a garnish. Serve with homemade pickles and olives.