Instructions: (A very popular mezze in Israel !)

Slice unpeeled eggplants in round slices, sprinkle with salt and drain for half an hour, in a colander. Rinse under runing cold water and pat dry.

Fry in olive oil until golden brown, then place on paper towel to remove grease.

In a frying pan, heat olive oil, fry one or two garlic cloves*, add the eggplants, add 1-2 tablespoons of tomatoe paste, dilued in water, cover and cook for 15 minutes.

Serve hot, or cold. Suggestion
delicious in a pastrami sandwich with some parsley

*it is preferable to remove the garlic to avoid the burnt taste.

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