This is my mother, Miriam Stein’s recipe, all the way from Sydney, Australia. She is famous for this fabulous dip. When I asked her for the recipe, she could only tell me, “shitz arein.” A little of this, a little of that—you know the expression. I reconstructed the recipe and I think mum would be proud.
Prep Time : 10 min
Cook Time : 10 min
Ready Time : 20 min
1 large eggplant
Canola oil for frying
Fist full of parsley, finely chopped
1 cup ketchup
4 tablespoon sugar
½ cup lemon juice
4 cloves garlic, crushed
Salt and pepper to taste
Slice eggplant into ¼ inch rounds. Heat oil in a large frying pan over medium heat. Fry eggplant in batches until light to medium brown, about 3 to 4 minutes per side. Drain eggplant in a colander. I leave a plate underneath the colander to catch the oil. Let drain for 1 hour.
Prepare the sauce: Combine the parsley, ketchup, sugar, lemon juice, garlic, salt and pepper. Add the eggplant to the sauce, being careful not to break up the eggplant slices.
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