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Badrijani Sunelebit (Eggplant with Garlic and Basil)

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60 minutes Prep: 30 minutes Cook: 30 minutes

8 calories per serving view nutrition facts

6 servings suggest servings

Ingredients

2	each	eggplants	medium
1	x	salt
1	x	vegetable oil
3/4	cup	basil	chopped fresh
4	each	garlic cloves	finely chopped
1	x	wine vinegar

Directions

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.

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Nutrition Facts

Serving Size 6g

Amount per Serving

Calories 8 0% of calories from fat

	% Daily Value*
Total Fat 0.0g	0%
Saturated Fat 0.0g	0%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 1mg	0%
Total Carbohydrate 2.0g	1%
Dietary Fiber 0.0g	1%
Sugars 0.0g
Protein 0.0g	1%