This recipe is a classic from Mamma’s kitchen. I asked her to tell me how she came up with it, but it seems to be one of those dishes that she’s just been making for eons because it’s simple and so damn good! I remember growing up on this dish, wish she prefers to call a cold salad. (It’s best served after the flavors meld together in the refrigerator overnight). It is quick to prepare, as long as you make time to salt and drain the eggplant (also requiring little effort). It is without fail a crowd-pleaser. And once, my twin sister, Dimity, and I blended the leftovers as a dip. It was sensational with toasted pita, and a play on the more classic Baba Ghanoush.
Eggplant Parsley Stir-fry
This dish is best served cold, allowing time for the flavors to meld together in the refrigerator. I love adding a dollop of plain yogurt to my serving!
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