Yummy Eggplant-patlilya Recipe

Yummy Eggplant-patlilya Recipe

Yield: 1 Servings
Recipe by luhu.jp

Ingredients:
1 medium: Eggplant, blanched, till
Tender,
Plunge in ice water, to
Cool,
Peel & chop very finely,
Heat:,
1/4 cup: Olive oil in skillet --,
Add,
1 medium: Onion, finely chopped
1/4 cup: Chopped shallots,
1: 2 cloves,
And the eggplant,
Saute until quite dry --,
Add:,
1/4 cup: Tomato paste,
Garlic, finely chopped

Directions:
Stir to combine thoroughly. Simmer the mixture until it is very thick and
almost sticking to the pan. Season to taste with salt and freshly ground
pepper, a Tablespoon of sugar and 3 Tablespoons lemonjuice. Cool and chill.
Serve on greens with a garnish of the yolks and whites of 2 hardboiled
eggs, chopped separately, chopped onion, chopped parsley, then drizzle
olive oil over the top and garnish with paper-thin lemon slices. This is a
delicious appetizer and a very good spread for bread or crisp toast." I
served it on french bread without any garnishes and I picture it on
focaccia sprinkled with sesame seeds and parsley or maybe a wee bit of
lemon basil. And I used my processor where appropriate.

Recipe By : DDMmom

From: Dscollin@aol.Com Date: Sun, 19 Feb 1995 22:04:25 -0500

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip


Source from luhu.jp

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