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Twice-Cooked Eggplant with Sherry Vinegar and Paprika

Alcohol-Free, Celery-Free, Crustacean-Free, Dairy-Free, DASH, Egg-Free, Fish-Free, FODMAP-Free, Gluten-Free, Keto-Friendly, Kosher, Lupine-Free, Mediterranean, Mollusk-Free, Mustard-Free, Paleo, Peanut-Free, Pescatarian, Pork-Free, Red-Meat-Free, Sesame-Free, Shellfish-Free, Soy-Free, Sulfite-Free, Tree-Nut-Free, Vegan, Vegetarian, Wheat-Free
Twice-Cooked Eggplant with Sherry Vinegar and Paprika

recipe image

Ingredients:

  • 2 medium eggplants (about 2 1/2 lbs.), trimmed and cut crosswise into 1/2-inch rounds
  • 2 tbsp. kosher salt
  • 1⁄2 cup olive oil
  • 1 cup finely chopped red bell pepper
  • 1⁄4 cup sherry vinegar
  • 1 tsp. sweet paprika
  • 1⁄2 cup roughly chopped flat-leaf parsley
  • 1 tbsp. fresh lemon juice

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