Twice-Cooked Eggplant with Sherry Vinegar and Paprika | Saveur

Name: Twice-Cooked Eggplant with Sherry Vinegar and Paprika | Saveur
Ingredients: 2 medium eggplants (about 2 1/2 lbs.), trimmed and cut crosswise into 1/2-inch rounds; 2 tbsp. kosher salt; 1 ⁄ 2 cup olive oil; 1 cup finely chopped red bell pepper; 1 ⁄ 4 cup sherry vinegar; 1 tsp. sweet paprika; 1 ⁄ 2 cup roughly chopped flat-leaf parsley; 1 tbsp. fresh lemon juice

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Charred and then mashed with earthy paprika and sour sherry vinegar, we love this dish as a condiment on roast lamb or served as a dip with pita chips.

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Ingredients

2 medium eggplants (about 2 1/2 lbs.), trimmed and cut crosswise into 1/2-inch rounds
2 tbsp. kosher salt
1⁄2 cup olive oil
1 cup finely chopped red bell pepper
1⁄4 cup sherry vinegar
1 tsp. sweet paprika
1⁄2 cup roughly chopped flat-leaf parsley
1 tbsp. fresh lemon juice