| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
Greek |
Vegetables, Greek |
6 |
Servings |
INGREDIENTS
| 3 |
lb |
Eggplant |
| 3/4 |
c |
Butter |
| 5 |
cl |
Garlic |
| 3 |
tb |
Parsley, chopped |
| 1 1/2 |
lb |
Tomatoes, peeled,strained OR |
| 1 |
tb |
Tomato paste + 1 c. water |
|
|
Salt & pepper to taste |
| 1 |
c |
Water |
INSTRUCTIONS
Peel the eggplants, cut into 1 1/2" cubes, and soak in lightly salted
water for 15 min. Drain, and squeeze gently. Brown the butter in lge. pot.
Add eggplant cubes and turn 2 to 3 times, to brown lightly on all sides.
Add garlic; cook untill golden. Add parsley, tomatoes (or paste & water),
salt & pepper, and the 1 cup water. Cover. Simmer until all liquid is
absorbed and only the oil remains (30 to 45 min.).
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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