Eggplants with Labaneh

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Title: Eggplants with Labaneh
Categories: auberginen, delikatesse
Yield: 6 persons

2 ea eggplants
1 tb coarse salt
1 c flour
2 c oil
4 tb olive oil
2 tb pine seeds

First you slice the eggplants without peeling them, about 1/2 inch
thick.
Put them in a slieve and sprinkle them generously with salt (if
possible
coarse sea salt, but any other salt would do). Let the bitter fluid
go.
After one hour you wash the eggplants with running water.

You dry the slices with a towel. Dip them in the flour and deep fry
them in
the boiling oil.

Recover the slices, put them on baking paper or directly on a serving

plate, one next to the other.



When the plate is full, take your prepared Labane, and distribute it
in
rings on the slices like the topping of a cake. Leave an empty space
in the
middle.

In the meantime heat the olive oil in a small pan, do not overheat.
Add the
pine seeds. Be

careful not to burn them but only to slightly brown them. Immediately
take
off the heat and distribute with a tablespoon some pine seeds and
some
olive oil over the eggplant slices with the Labaneh.



Serve immediately.



An absolutely delicious and easy (once you tested it and know all the

little tricks) apperitif for as many guests as you like, when they
arrive.
Calculate 2 slices per person.


Contributor: Ulrich W. Sahm

Preparation Time: 00:10

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NYC Nutrilink: M0^00000

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