One of the problems I’ve always had with this dish is that the fried eggplant was too oily, but I did not like to bake or grill the eggplant either because the flavor wasn’t right. Although eggplant soaks up oil easily, ironically the more oil you fry it in, the less it absorbs. Also, once cooked, it usually releases most of the absorbed oil. So the trick, I discovered, is frying the eggplant in a lot of oil, at least
You can prepare this dish 2 to 3 days ahead of time. Reheat in the oven at 350° or in a microwave.
© 2005 Giuliano Hazan. All rights reserved.