Fried Eggplants with Preserved Lemons — Jewish Food Society
Photographer: Armando Rafael. Food Stylist: Judy Haubert. Prop Stylist: Vanessa Vazquez.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jewishfoodsociety.org.
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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