Tangy Twice-Cooked Eggplants with Red Peppers
Eggplant is ubiquitous in Israel. In one of Michael Solomonov's favorite dishes, the vegetable is first fried, then pickled in a piquant dressing of both lemon juice and sherry vinegar. The tangy result is an excellent side dish with lamb or veal.
Slideshow: More Eggplant Recipes