Eggplant a la provencale
[an error occurred while processing this directive]

[an error occurred while processing this directive]
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.
[an error occurred while processing this directive]



 
      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
  cloth.
  
  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
  sprigs.
  
  "Vegetarian Times Cookbook"
 




Didn't find the recipe you were looking for? Search for more here!

Web thcbbs.com
How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.



Recipe ID 25829 (Apr 03, 2005)

[an error occurred while processing this directive]