| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
Vegetarian |
Salads, Vegetarian |
4 |
servings |
INGREDIENTS
| 1 |
lb |
Eggplant |
|
|
Salt |
| 1/4 |
c |
Olive Oil |
| 1 |
lg |
Onion; Finely Chopped |
| 2 |
|
Cloves Garlic; Crushed |
| 4 |
|
Ripe Tomatoes; Peeled And Chopped |
|
|
Chopped Parsley |
|
|
Chopped Basil |
| 1/2 |
|
Lemon; Juice Of |
|
|
Pepper to taste |
INSTRUCTIONS
Cut eggplant into 1/2 inch cubes. Sprinkle with salt and drain in a
colander for 20 minutes. Pat dry with paper towels. Heat oil in a
heavy-based pan and cook onion and eggplant until golden. Reduce heat
to low and cook 10-15 minutes, stirring often. Add garlic and tomato;
cook 2-3 minutes. Place in a serving dish and set aside to cool.
Remove excess oil. Add herbs and lemon juice. Season with salt and
pepper.
Recipe by: Essentially Eggplant, Fisher Books, 1996, ISBN 1-55561-1117
Posted to JEWISH-FOOD digest by Sheryl Donner <boxermom@iowacity.net>
on Feb 13, 1999, converted by MM_Buster v2.0l.
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