Eggplant with Garlic

Badridzhani Nivrit

Preparation info
  • Serves

    4 to 6

    • Difficulty


Appears in

By Darra Goldstein

Published 1999

  • About

Eggplant, garlic, and cilantro blend appealingly in this homey dish.


  • 1 large (-pound) eggplant
  • Salt
  • ¾ cup olive oil


Slice the unpeeled eggplant into rounds ½ inch thick, then cut each round in half crosswise. Sprinkle with salt and let drain on paper toweling for at least 30 minutes. Rinse and pat dry.

In a large skillet heat 1 tablespoon of oil. Place some eggplant slices in the hot oil and cook over medium-low heat, covered, until soft and lightly browned, about 2 or 3 minutes. Turn the eggplant, a