I have made this dish for many friends who confessed that they never really enjoyed eggplant fully until now. So, if you are skeptical, try it, and you might just be surprised.
Duane and I were traveling in Berlin for a performance a couple of years ago and fell in love with a Turkish restaurant in Wedding. We ate there several times before returning home primarily because of the aubergine that had been sliced thin, pan fried in olive oil and lots of garlic, then chilled. Along with some savory yogurt and lamb, it was divine. But when I got home I realized that the already beloved eggplant would become even more beloved as a chilled salad topping. Since then, I have probably eaten it a hundred times. It takes a little effort to make, but if you make a large batch you can keep it in the fridge and throw it on pastas, sandwiches, and salads alike.
Here is what you do:
Pour ample, but not a lake, of good olive oil in a large skillet. Put the heat on medium. Slice the eggplant as thin as possible long-way (from end to end). Chop fresh garlic fine. This recipe uses lots of Olive oil and garlic – I use one clove and about a cup of oil for one large eggplant. Cook the eggplant till brown in each side. Shake of salt, squeeze of lime (optional, but makes it very yummy). Don’t worry about the oil, it keeps you regular and has DHA.
Lay them in a pile as you go. When you are done, put some plastic wrap over it and store it in the fridge to chill. I had them on couscous yesterday with a dollop of plain yogurt and hummus.