Marinated Eggplant Dip from Naomi Nachman

By Carynz

Ingredients

• 1 large eggplant
• oil for frying
• fistful parsley,finely chopped
• 1 cup ketchup
• 4 Tbs sugar
• 1/2 lemon,juiced
• 4 cloves garlic,crushed
• salt and pepper to taste

Preparation

Step 1

Slice eggplant into 1/4"rounds. Heat a large frying pan and fry eggplant batches until light to medium brown. Drain the eggplant in a colander to let the oil drip out. I leave a plate underneath the colander to catch the oil.
Sauce: In a medium bowl,mix all the ingredients together. Once the eggplant has drained for an hour,you can add it gently into the sauce being careful not to break up the eggplant slices.