Tangy Twice-Cooked Eggplant with Red Peppers

Name: Tangy Twice-Cooked Eggplant with Red Peppers
Yield: 4
Ingredients: 1 1/2 pounds large Italian eggplant, peeled and cut into 1-inch-thick rounds; Kosher salt; 2/3 cup vegetable oil (divided); 3 garlic cloves, thinly sliced; 2 large red peppers, thinly sliced; 1 large Spanish onion, thinly sliced; 1 tablespoon sweet smoked paprika; 1/4 cup sherry vinegar; 1/2 cup chopped parsley; 2 tablespoons fresh lemon juice

Tangy Twice-Cooked Eggplant with Red Peppers was pinched from <a href="http://www.jsonline.com/features/recipes/207930881.html" target="_blank">www.jsonline.com.</a>

"Grange blogger Anastasia Cole Plakias notes this recipe is from chef Michael Solomonov of Zahav, which is an Israeli restaurant in Philadelphia. It can be served as a side dish with lamb or veal...."

INGREDIENTS

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1 1/2 pounds large Italian eggplant, peeled and cut into 1-inch-thick rounds

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Kosher salt

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2/3 cup vegetable oil (divided)

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3 garlic cloves, thinly sliced

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2 large red peppers, thinly sliced

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1 large Spanish onion, thinly sliced

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1 tablespoon sweet smoked paprika

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1/4 cup sherry vinegar

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1/2 cup chopped parsley

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2 tablespoons fresh lemon juice

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