Berenjenas fritas
Peel
and slice the aubergines. Layer the slices in a colander,
sprinkle liberally with salt and let them drain for an hour.
Rinse in running water, drain, then pat the slices dry. Dredge
them in flour, then sauté in a frying pan in a small quantity
of oil (enough to cover the bottom of the pan), adding more
oil as needed. Drain on absorbent paper, sprinkle with salt
and serve hot.
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