Eggplant A La Provencale Recipe
Recipe Ingredients
3 large eggplants
1 coarse salt
1 olive oil
2 lb ripe tomatoes
3 each garlic cloves, chopped
2 tbsp parsley, chopped
1 tbsp lemon juice
1/8 tsp sugar
1 salt & pepper
1 parsley to garnish
Recipe Preparation
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.
Servings: 4
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