Middle Eastern Eggplant With Garlic Sauce

• 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

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

eggplants, salt, olive oil, garlic sauce, garlic, white vinegar, ground almonds, olive oil, lemon juice, white bread, mint, salt

Taken from www.food.com/recipe/middle-eastern-eggplant-with-garlic-sauce-286283 (may not work)