Middle Eastern Eggplant With Garlic Sauce - cooking recipe

Ingredients

2 medium eggplants, cut into 1/4-inch thick round slices
salt
olive oil, for shallow frying
Garlic Sauce
5 garlic cloves
1/4 cup white vinegar
4 tablespoons ground almonds
1/2 cup olive oil
1 1/2 tablespoons lemon juice
2 slices white bread
2 tablespoons of fresh mint, chopped
salt

Preparation

Sprinkle some salt over the brinjal slices and keep aside.
Cut each garlic clove into two pieces and soak in vinegar for 8-10 minutes.
Soak the bread in water then squeeze out the water completely. Crumble with hands and set aside.
Next, remove the garlic from vinegar and pound the garlic pieces with a little salt to form a paste.
Gradually add the crumbled bread alternating with a little vinegar.
When it is well ground into a smooth paste, mix in the ground almonds, olive oil, remaining vinegar, lemon juice and salt to taste.
Beat well to obtain a thick creamy consistency.
This forms the garlic sauce.
Then,towel dry the brinjal slices and shallow fry them.
Arrange the fried brinjal slices on a flat serving dish, spoon a dollop of garlic sauce over each slice.
Garnish with mint leaves.