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Eggplants with Labaneh
2 Eggplants
1 tablespoon of coarse salt
1 cup of flour
2 cups of oil
4 tablespoons of Olive oil
2 tablespoons of Pine seeds
First you slice the eggplants without peeling them, about 1/2 inch thick. Put them in a
sieve 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)
aperitif for as many guests as you like, when they arrive.
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