Recipe by Vino Girl
This comes from Coastal Living, and the recipe is credited to Louis Pappas Market Cafe in Tampa. I haven't been to this cafe, but the Pappas family is well-known in Florida for their wonderful Greek food.
Top Review by Chef Kate
I too made this as a recipe of the month--and I am so glad I did. I increased the garlic slightly and added extra lemon juice (by accident, but I wasn't sorry) and I skipped the parmesan which seemed unnecessary. Also I grilled the eggplant and added the salt to the garlic which I made into a paste and then added to the grilled eggplant. It seems like a lot of changes, but I think I followed the spirit of the recipe and it was quite wonderful.
- 3 medium eggplants, peeled and sliced thinly (1/8-inch)
- 2 1⁄2 teaspoons salt
- 10 garlic cloves, peeled
- 2 tablespoons lemon juice
- 3 tablespoons olive oil
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon crushed red pepper flakes
- roasted bell pepper, slices (optional)
- parmesan cheese (optional)
Directions See How It's Made
- Sprinkle eggplant slices with 2 1/2 tsp salt and let stand for 30 minutes.
- Preheat oven to 450°F Rinse eggplant and place on oiled baking sheets; add garlic.
- Bake 25 minutes or until the eggplant edges are crispy and the garlic us tender.
- Cool slightly so it can be handled; chop eggplant and garlic.
- Combine eggplant mixture, lemon juice, olive oil, 1/4 tsp salt, and crushed red pepper in a large bowl.
- Spoon onto crostini (or crackers, pita chips, etc) and garnish as desired.