Eggplant a la provencale
Eggplant Vegetarian Appetizers
Last updated 6/12/2012 1:02:18 AM. Recipe ID 25829. Report a problem with this recipe.
Title: Eggplant a la provencale
Categories: Salads, Vegetarian, Appetizers
Yield: 4 servings
3 lg Eggplants
2 lb Ripe tomatoes
3 ea Garlic cloves, chopped
2 tb Parsley, chopped
1 tb Lemon juice
1/8 ts Sugar
Salt & pepper
Parsley to garnish
Cut unpeeled eggplants into 1/2" diagonal slices, spread slices onto a
cutting board, sprinkle with salt & press with a plate to get rid of
excess liquid. Allow to drain for 30 minutes. Wipe with a damp
Heat enough olive oil to cover bottom of a large skillet. Fry gently
over medium heat, turning often till tender. Remove from pan & drain.
Plunge tomatoes into boiling water for a few seconds, peel & deseed.
Saute remaining pulp in a little olive oil till soft. Add garlic &
parsley. Cover, reduce heat & cook for 30 to 40 minutes. Remove from
heat, cool, add lemon juice, sugar, salt & pepper.
Place eggplant in a shallow serving dish or glass bowl. Pour tomato
mixture on top & chill till ready to serve. Garnish with parsley
"Vegetarian Times Cookbook"
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