2 large eggplants
1 tablespoon salt
1/2 red bell pepper
3 garlic cloves
3 cups oil. Could use less, but will take longer to cook.
Slice the eggplant lengthwise, about 1/2″ wide, as pictured.
Cut slices into strips, about 1/2″ wide as well. If the strips are too long, you can cut them in half.
Place the eggplant strips into a strainer/colander. Add salt and mix gently, then let sit for about 30 minutes to let some of the eggplant juice drain.
Meanwhile, place the red pepper and the garlic in a blender and blend until everything is crushed.
Pour the crushed pepper and garlic into a bowl and drain the juice. Set aside.
In a medium size pan, heat the oil on medium-low temperature until hot. Add the eggplant to the hot oil and fry until golden brown. If you want to use less than 3 cups of oil, you can do so, but you will be able to fry less eggplants at a time, therefore it will take longer to cook.
Remove the eggplant from oil, and set o a plate lined with a paper towel, in order to absorb the oil.
Gently mix the eggplant with the crushed pepper and garlic, and serve.
Serving suggestions: Serve warm or cold, as an appetizer or as a side to complement any dish.