Salatat Bazinjan Eswed Bel-Filfil - Eggplant and Chili Pepper Salad

Ingredients

• •4 eggplants
• •4 tomatoes (cut in rings)
• •3 green chili peppers
• •1/2 cup white vinegar
• •1/2 cup corn oil
• •1/2 teaspoon ground black pepper
• •salt

Directions

1. 1Wash, peel, and cut the eggplant into medium sized rings. Put in a sieve, sprinkle with salt. Leave for half an hour, then wash off the salt and drain.
2. 2Dry with towel and fry each piece on both sides until golden brown. Place on paper towels to soak up the excess oil.
3. 3Fry the tomato rings.
4. 4Place the eggplant, followed by tomato rings on a plate.
5. 5Clean the chili peppers by cutting off the stalk and removing the seeds.
6. 6Wash, dry, cut into rings and fry. Place on top of the tomato rings. Mix the vinegar, salt and pepper together and pour over the vegetable rings. Serve chilled.