Eggplant a la Provencale
Recipe
- Title:
- Eggplant a la Provencale
- Categories:
- Salads, Vegetarian, Appetizers
- Yield:
- 4 servings
Ingredients
- 3 lg Eggplants
- 2 tb Parsley, chopped
- Coarse salt
- 1 tb Lemon juice
- Olive oil
- 1/8 ts Sugar
- 2 lb Ripe tomatoes
- Salt & pepper
- 3 ea Garlic cloves, chopped
- Parsley to garnish
Directions
- 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.
Directions
- Heat enough olive oil to cover bottom of a large skillet.
- Fry gently over medium heat, turning often till tender.
- Remove from pan & drain.
Directions
- 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.
Directions
- Place eggplant in a shallow serving dish or glass bowl.
- Pour tomato mixture on top & chill till ready to serve.
- Garnish with parsley sprigs.
Directions
- "Vegetarian Times Cookbook"
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