Eggplant A La Provencale Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
3 large: Eggplants,
Coarse salt,
Olive oil,
2 lbs: Ripe tomatoes,
3 each: Garlic cloves, chopped
2 tbsp: Parsley, chopped
1 tbsp: Lemon juice,
1/8 tsp: Sugar,
Salt & pepper,
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.
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.
Source from luhu.jp
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.
Source from luhu.jp