Fried Eggplants with Preserved Lemons — Jewish Food Society

Fried Eggplants with Preserved Lemons — Jewish Food Society

www.jewishfoodsociety.org

Photographer: Armando Rafael. Food Stylist: Judy Haubert. Prop Stylist: Vanessa Vazquez.

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Ingredients

  • 2 medium globe eggplants (around 2 lbs.)
  • ½ cup sunflower or other neutral oil, divided
  • 2 cloves garlic, peeled and minced
  • 1 whole preserved lemon
  • Sea salt, to taste

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