Sauteed Eggplant With Tomato-garlic Sauce Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 each: Eggplant,
Salt,
Extra virgin olive oil,
10 ounce: Can tomatoes with liquid,
1 each: Chopped tomato,
1 tbsp: Tomato paste,
2 tbsp: Water,
2 tsp: Mashed garlic,
2 tsp: Vinegar,
Directions:
Cut stem off eggplant. Remove stips of skin with a vegetable peeler.
Cut lengthwise in half, then crosswise into 1/4" thick slices. Spread
on a cookie sheet & sprinkle with lots of salt. Put in a colander &
set aside for 4 hours.
Rinse well & drain. Heat oil in skillet & fry eggplant slices over a
high heat till they are golden brown on all sides. Drain.
Pour off all but 1 tb olive oil. Mash tomatoes with a fork & put into
skillet. Simmer, stirring often, 5 to 10 minutes, until they form a
thin sauce. Blend in tomato paste & water. Cook 1 minute. Stir in
garlic & vinegar & remove from heat.
Arrange eggplant slices on a serving dish & pour over sauce. Serve
warm as part of a buffet.
Ayla Esen Algar, "The Complete Book of Turkish Cooking"
Source from luhu.jp
Cut lengthwise in half, then crosswise into 1/4" thick slices. Spread
on a cookie sheet & sprinkle with lots of salt. Put in a colander &
set aside for 4 hours.
Rinse well & drain. Heat oil in skillet & fry eggplant slices over a
high heat till they are golden brown on all sides. Drain.
Pour off all but 1 tb olive oil. Mash tomatoes with a fork & put into
skillet. Simmer, stirring often, 5 to 10 minutes, until they form a
thin sauce. Blend in tomato paste & water. Cook 1 minute. Stir in
garlic & vinegar & remove from heat.
Arrange eggplant slices on a serving dish & pour over sauce. Serve
warm as part of a buffet.
Ayla Esen Algar, "The Complete Book of Turkish Cooking"
Source from luhu.jp