Èkshili-Bàdinjān

Ingredients

• 5 whole (4–5) egg-plants (aubergines) (Choose medium-sized, firm aubergines. They will be sliced thinly lengthways.)
• 1 generous pinch (enough to coat slices) salt (Used to draw out the bitter juice from the aubergine slices before frying.)
• 4 tablespoons (approx.), divided olive oil or fresh butter (Use olive oil for a lighter result or fresh (unsalted) butter for richness. You will use some for the aubergines and some for the onions.)
• 5 medium (4–5), sliced onions (Peel and slice into thin rounds or half-moons before cooking.)
• 1 small pinch salt (Added to the onions while frying to season them.)
• 0.5 teacup (approximately 60 ml / ¼ cup) wine vinegar (A standard teacup is roughly 120 ml, so half is about 60 ml. Use red or white wine vinegar.)
• 1 teacup (approximately 120 ml / ½ cup) water (Plain cold water.)
• 3 teaspoonfuls (2–3) honey or sugar (Honey gives a more complex sweetness; sugar gives a cleaner sweet note. Use whichever you prefer.)

Instructions

1. 1Wash the egg-plants (aubergines) and cut off the tops and bottoms. Slice them lengthways into thin slices, roughly 5–7 mm (about ¼ inch) thick. Try to keep the slices an even thickness so they cook uniformly.
2. 2Lay the aubergine slices out in a single layer (or in overlapping layers) in a colander or on a large tray. Sprinkle a generous pinch of salt evenly over all the slices. Leave them to sit for at least 30 minutes. You will see droplets of dark, bitter liquid form on the surface — this is normal and desirable. After 30 minutes, pat the slices dry thoroughly with kitchen paper or a clean cloth. Do not rinse them; simply blot away the moisture and excess salt.
3. 3Place a large frying pan over a medium-high heat. Add enough olive oil or fresh butter to generously coat the base of the pan (approximately 2 tablespoons to start; add more between batches if needed). When the fat is hot and shimmering (or the butter is foaming), add the aubergine slices in a single layer — do not crowd the pan, work in batches if necessary. Fry each slice for about 2–3 minutes per side until they are a pleasing golden-brown colour on both sides. Remove the cooked slices and lay them in a wide, shallow pan or baking dish that you will use for the final simmering step.
4. 4Using the same frying pan (add a little more olive oil or fresh butter if the pan looks dry), add the sliced onions and a small pinch of salt. Cook over a medium heat, stirring occasionally, for about 10–12 minutes until the onions are a deep golden-brown colour. Keep an eye on them — you want them nicely browned and sweet, not burnt. Once done, spoon or tip the browned onions evenly over the fried aubergine slices in your pan.
5. 5Pour the half teacup of wine vinegar (approximately 60 ml) and the one teacup of water (approximately 120 ml) directly into the pan over the aubergines and onions. Add 2–3 teaspoonfuls of honey or sugar. Gently tilt the pan or use the back of a spoon to encourage the liquid to spread evenly across the base of the pan without disturbing the layered vegetables too much.
6. 6Place the pan over a moderate (medium-low) heat. Allow the liquid to come to a gentle simmer. Let it cook uncovered for approximately 10–15 minutes, until almost all of the vinegar-water liquid has been absorbed or evaporated, leaving the vegetables glossy and lightly sauced. Check occasionally and reduce the heat further if it is bubbling too vigorously — you do not want the bottom to scorch.
7. 7Use a wide spatula or large spoon to carefully lift the aubergine and onion layers onto a serving dish, keeping the slices as intact as possible. Spoon any remaining pan juices over the top. Serve immediately as a side dish, or allow to cool to room temperature — this dish is delicious either warm or at room temperature.