Israeli-Style Eggplant (Twice Cooked)

I LOVED this eggplant!!  Sadly, my parsley plant had died, so I had to used dried parsley, and was unable to garnish it.  But, I decided to just post the pics anyway, although they could be prettier with some green.  This might not look like the best thing to eat, but it's SO good!!  I was interested in an Israeli eggplant recipe when it was included on our falafel plates in Krakow recently.  I found this recipe and went for it.  We had this when I made hummus recently and it went so well with that, the pita, falafel, and tomato/cuke salad. I think this was my fave thing of the whole meal.  And I don't even like eggplant usually!  You've gotta make this.

Israeli-Style Eggplant (Twice Cooked)
adapted from Feeling Foodish

2 eggplant (medium), washed and cut into 1/2 round slices
1-2 tbsp kosher salt, to taste
1 onion, chopped (I used red onion)
1 red bell pepper, chopped
1 tbsp ground coriander
1 tsp paprika
1/4 cup sherry vinegar (I used a mix of red wine vinegar & honey vinegar)
1/2 cup fresh parsley, chopped
1 tbsp lemon juice, fresh

1.  Sprinkle eggplant slices with salt, and arrange on top of paper towels (on a plate) or on top of wire rack. Let sit for 30 mins.  (This draws out the water.)

2.  In a large fry pan, add 4-6 tablespoons of olive oil (add more if needed to thinly coat bottom of pan) and heat until the oil is shimmering but not smoking. Over medium heat, fry eggplant slices until they are nearly charred (about 10 minutes per side)

3.  Remove the eggplant and place on plate. Set aside. Add 2 tablespoons of olive oil to the now empty pan and then added the red pepper, onion, and spices. Cook until the vegetables are tender, about 12 minutes

4.  Add the eggplant and vinegar and cook until the vinegar has cooked off. Mash the eggplant while cooking with a wooden spoon. This step takes about 8 minutes.

5.  Remove from heat and add parsley and lemon juice. Serve warm or cold.

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