2-3 eggplants (cut up like fries)
4 tomatoes thinly sliced (we used Roma tomatoes)
1 medium onion (thinly sliced in half moons and soaked in a water/vinegar solution)
1/2 cup total of dill and flat leaf (Italian) parsley finely chopped
2 garlic cloves finely minced
Salt to taste
Oil for frying (or if you have a deep fryer, that would work too)
1/4 – 1/2 cup of vinegar
1. Cut the onion into half moons and soak in a water/vinegar solution for at least a half hour. If you have more time, that would be fine too. Use about 1/4 cup of vinegar about as much water.
2. Cut up the eggplant like you would potatoes for french fries. Soak the eggplant in water for at least a half hour. More would work fine too. Soaking removes the bitterness. Remove as many seeds as possible, but if there are some left, that’s fine.
3. Fry the eggplant in oil in batches and layer the salad as follows:
- Minced garlic
- Greens (dill/parsley mixture)