*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Russian                          Appetizers
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 3/4   lb           Long Narrow Eggplants -- Cut
                         -Into 1/2-Inch Slices
    1       tb           Coarse (Kosher) Salt
    4       lg           Cloves Garlic -- Crushed In A
                         -Garlic Press
    3       tb           Red Wine Vinegar
      1/2   c            Olive Oil -- Or As Needed
      1/4   c            Fresh Cilantro -- Chopped
                         Freshly Ground Black Pepper
                         -And Salt To Taste
   Place the eggplant slices in a colander and toss with
   the salt.  Let stand for 30 minutes.  Rinse the
   eggplant well, under cold running water, and pat dry
   with a kitchen towel.  In a small bowl, combine the
   garlic and vinegar and let stand while you cook the
   eggplant.  Divide the oil between 2 large skillets and
   heat until it sizzles.  Add eggplant slices to both
   skillets, without overcrowding, and fry until a deep
   golden on both sides, 12 to 15 minutes.  Repeat with
   any remaining slices.  Transfer the fried slices to a
   large bowl, without draining.  Let cool.  Place the
   cooled eggplant slices in a serving dish in layers,
   sprinkling each layer with vinegar-garlic mixture,
   pepper, salt (if needed), and cilantro.  Cover and
   refrigerate for at least 2 hours before serving.
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