Asian Salmon Burgers With Tangy Ginger Lime Sauce
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Tangy Twice Cooked Eggplants with Red Peppers
Ingredients
- 1 1/2 pounds large Italian eggplants, peeled and cut crosswise into 1-inch-thick rounds
- Kosher salt
- 2/3 cup vegetable oil
- 2 large red peppers, thinly sliced
- 1 large Spanish onion, thinly sliced
- 3 garlic cloves, thinly sliced
- 1 tablespoon sweet smoked paprika
- 1/4 cup sherry vinegar
- 1/2 cup chopped parsley
- 2 tablespoons fresh lemon juice
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