Eggplant a la provencale
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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.
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      Title: Eggplant a la provencale
 Categories: Salads, Vegetarian, Appetizers
      Yield: 4 servings
      3 lg Eggplants
           Coarse salt
           Olive oil
      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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Recipe ID 25829 (Apr 03, 2005)

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