| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | Vegetarian | Salads, Appetizers, Vegetarian | 4 | Servings |
INGREDIENTS
| 3 | lg | Eggplants |
| Coarse salt | ||
| Olive oil | ||
| 2 | lb | Ripe tomatoes |
| 3 | Garlic cloves, chopped | |
| 2 | tb | Parsley, chopped |
| 1 | tb | Lemon juice |
| 1/8 | ts | Sugar |
| Salt & pepper | ||
| Parsley to garnish |
INSTRUCTIONS
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.
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