Fried Eggplant / Vinete Prajite

Directions

Wash one eggplant, cut crosswise into 1/4-inch slices, sprinkle with salt, place on napkins and let stand until the juice is absorbed. When ready to prepare, season and dip in flour. Flavor butter by adding a sprig of green leek well chopped and simmering for a few seconds. Now add the eggplant slices to the butter and fry until crisp. Serve garnished with parsley and black olives.